Black fideuá with red shrimp and squid

Good weather arrives and with it the desire to share feasts and laughter with our family and friends, and we can think of no better way to do it than by sharing a delicious and seafood fideuá.

Ingredients:

4 people

Difficulty: medium

Time: 50 minutes

300 g of noodles number 2

1 garlic 1 onion

15 g tomato concentrate

15 g of ñora meat

40 g of crushed tomato

700 ml of stock

300 g of squid

16 red prawns

4 g of squid or cuttlefish ink

Fresh parsley

extra virgin olive oil

Salt

For the garlic lactose:

50 ml of milk

100 ml of sunflower oil

Salt to taste

1 garlic

Lemon juice

Preparation:

The first thing we are going to do is toast the noodles, for them we put them on a GASTRONORM oven tray and put them in the oven at 170 ºC for approximately 10 minutes or until the noodles are toasted evenly, moving them every 3-4 minutes . We booked.

We clean the squid and let it drain. Peel the prawns and reserve. You can take advantage of the prawn heads to make the fumet.

Heat the FOODIE paella pan, add a splash of extra virgin olive oil and add the finely chopped garlic. When it begins to brown, add the chopped onion, salt lightly and fry for 10 minutes.

Add the concentrated tomato and the ñora meat and let cook for 5 minutes, then add the crushed tomato and fry for 10 minutes. Add the previously lightly salted squid and the squid or cuttlefish ink and cook for 10 more minutes.

Meanwhile we can make the garlic lactonese, as simple as pouring the milk, oil, salt and garlic into the blender glass and blending. When we see that it has already assembled, we add a few drops of lemon juice, the amount to taste and continue grinding until all the ingredients have emulsified well.

Then add the noodles and mix well with the rest of the ingredients for 3 minutes. Pour the boiling broth and cook for 6 minutes over high heat, after which time we put the paella pan in the oven with the gratin at 230ºC for 3 minutes. We take out and distribute the prawns all over the paella pan, put a few points of aioli and sprinkle a little chopped parsley all over the surface. We serve immediately.

Photos and recipe by MJ .