Black fish-based noodles with cuttlefish and carabinero shrimp foam

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Course: Gourmet
Cuisine: Italian, Mediterranean
Keyword: cuttlefish, noodles, shrimp
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people


For the broth

For the sofrito

For the fideuà garnish

For carabineros foam

For sepia noodles


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.


  • Assemble the black fideuà in an aesthetic and balanced way.
  • Top with cuttlefish noodles and carabineros foam.
  • Taste by mixing everything, exquisite.

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