Ingredients
For the broth
- 2 l water
- 500 g white fish heads or bones
- 100 g whole ripe tomato
- 100 g onion
- 50 g frozen garlic Vima
- 50 ml olive oil v.e. Vima
For the sofrito
- 250 g white onion
- 250 g tomato paste Vima
- 50 g bell pepper pulp
- 25 g frozen garlic Vima
- 50 ml olive oil. go. Vima
For the fideuà garnish
- 500 g fideuà noodles or spaghetti nº1
- 150 g peeled argentine shrimp Vima
- 150 g mussels peeled Vima
- 150 g scallop meat Vima
- 150 g squid tubes Vima
- 100 g peeled carabinero shrimp
- 40 g cuttlefish ink Vima
- 40 g fresh cream
For carabineros foam
- 250 g carabineros Vima
- 150 ml fresh cream
- 4 g agar agar powder
- kitchen siphon
For sepia noodles
- 400 g large cuttlefish
- 1 l water
- 5 g fine salt
Instructions
Preparation of the broth
- In a tall pot and with hot oil, fry the onions, garlic, and tomato together while adding the fish and gradually adding water until covering the pot.
- Boil 15 min and strain, set aside.
Preparation of the sauté
- Sauté the chopped onion in oil and the garlic, then add the spicy bell pepper pulp or dry pepper and finally the tomato. Add some water and cook for 5 min.
- Once ready, grind until you get a thick, dark, red paste.
Preparation of carabiner foam
- Including the Carabineros heads, sauté, flambé them with whiskey and add the cream.
- Strain with a Chinese strainer, remove the juice well, pass through the turmix, add the agar agar powder, and thicken and introduce it into the gas-filled siphon.
Preparation of cuttlefish noodles
- Cook cuttlefish in boiling water with a little salt.
- Once soft, cool, and roll on itself like a spiral. Roll it well in nylon film and freeze it.
- Take out frozen and cut fine with a cold cut machine. Cut it as if making noodles.
Preparation of the fideuà
- Cut all the seafood into small squares and sauté in olive oil until dry.
- Dry the pasta in the oven for 10 min.
- Put together the pasta, the sauce, the garnish, and the cuttlefish ink. Cook with the boiling broth like a paella for 8 minutes and finish with the fresh cream. Reserve.
Assembly
- Assemble the black fideuà in an aesthetic and balanced way.
- Top with cuttlefish noodles and carabineros foam.
- Taste by mixing everything, exquisite.