Black fideuá with raw cuttlefish and black garlic aioli is a recipe that stands out for its intense flavor and authentic ingredients. Inspired by the Valencian tradition of wood-fired cooking, this version of fideuá combines the powerful flavor of El Paeller's black rice preparation with the tenderness of raw cuttlefish and the creamy touch of black garlic aioli. A dish full of contrasts that is ideal for any special occasion.
Characteristics of fideuá with raw cuttlefish
Black fideuá with raw cuttlefish is distinguished by several elements that make it unique and delicious:
- Raw cuttlefish: Raw cuttlefish is characterized by its intense marine flavor. When cooked with its ink and other juices, it provides a tender texture and a deeply umami flavor.
- Intense black color: The characteristic black color of this fideuá comes from squid or cuttlefish ink, which not only colors the noodles but also gives them an unmistakable sea flavor.
- Black Garlic Alioli: This smooth and creamy aioli, with its slightly sweet and less aggressive flavor than traditional garlic, perfectly complements the power of the fideuá, adding a sophisticated touch to the dish.
- Prepared over wood: At El Paeller, our fideuá and paella dishes are cooked over wood using traditional methods, adding a subtle smoky touch that makes all the difference in any recipe.
Recipe for black fideuá with cuttlefish and aioli
Below, we show you how to prepare this fideuá in a simple way, using El Paeller's wood-fired black rice preparation . We substitute the rice for fine noodles, which give the dish a different texture, perfect for a fideuá.
Ingredients
- 1 package of El Paeller wood-cooked black rice preparation (includes rice and broth with solids, but we substitute the rice with fine noodles).
- 150 g of fine noodles (ideal for fideuá).
- 250 g of raw cuttlefish , cleaned and diced.
- Black garlic aioli (black garlic, sunflower oil, extra virgin olive oil, pepper, salt, lemon juice and egg).
For the black garlic aioli :
- 4 cloves of black garlic.
- 1 egg.
- 100 ml of sunflower oil.
- 50 ml of extra virgin olive oil.
- Juice of 1/2 lemon.
- Salt and pepper to taste.
Information
- Cooking time: 9 minutes + 5 minutes for the aioli
- Servings: 2-3 people.
- Category: Main course.
Elaboration
Step 1: Fry the cuttlefish
- In a 34cm diameter paella pan, heat a little olive oil over medium-high heat.
- Add the raw cuttlefish and sauté for about 3-4 minutes, until golden brown and some of its juices have escaped. This will intensify the dish's flavor.
Step 2: Add the black rice preparation
- Pour the contents of the can of El Paeller wood-fired black rice mix into the paella pan along with the cuttlefish. Make sure to distribute it evenly across the surface.
Step 3: Cooking the noodles
- Turn the heat up to maximum and wait until the broth begins to boil.
- Add the fine noodles , spreading them evenly throughout the paella. This step is key to ensuring the noodles absorb the broth's flavor. Do not stir the noodles during cooking.
Step 4: Cook the noodles
- Cook over high heat for 5 minutes, allowing the noodles to absorb all the broth. Adjust the salt if necessary.
- Reduce the heat to medium and cook for another 4 minutes, ensuring that the boil is constant but not too intense.
Step 5: Rest
- Turn off the heat and let the fideuá rest for 3 minutes before serving. This rest will allow the flavors to blend and the noodles to absorb any remaining liquid.
Step 6: Prepare the black garlic aioli
- Peel the black garlic cloves carefully, as they are very delicate and tender.
- Place the peeled garlic cloves in the blender bowl, add the egg, and salt and pepper to taste. Pour the sunflower oil into the bowl.
- Insert the blender arm until it touches the bottom of the glass and blend at low speed without lifting the arm until the mixture begins to emulsify.
- Add the extra virgin olive oil in a thin stream while continuing to whisk. Finally, add the lemon juice and whisk one last time until you have a smooth, creamy mixture.
Step 7: Serve
- Serve the black fideuá on individual plates, accompanied by a generous spoonful of black garlic aioli on each portion, or dare to eat it directly from the paella pan!
Our recommendations for your black fideuá
To make your black fideuá with raw cuttlefish perfect, follow these tips:
- Fresh cuttlefish: Make sure the cuttlefish is fresh and, if possible, in its ink. This will enhance the seafood flavor of the dish.
- Homemade aioli: Homemade black garlic aioli is much more flavorful and creamy than the kind you find at the supermarket. Although it takes a little more time, the effort is worth it to complement the fideuá. If you can't make it yourself, opt for one made with natural ingredients.
- Heat is key: While cooking fideuá, keeping the heat at the right level is essential. If the heat is too high, the noodles could burn; if it's too low, they won't cook properly.
- Don't stir the noodles: One of the keys to a good fideuá is to not stir the noodles once they're distributed in the paella pan. This allows them to cook evenly and form the traditional "socarrat" on the bottom, which is much appreciated by fideuá lovers.
- Rest: Let the fideuá rest for a few minutes before serving. This allows the noodles to absorb the flavors of the broth and acquire a better texture.
- Pairing: Black fideuá is best enjoyed with a good dry white wine or a chilled cava, which will enhance the marine flavors without overwhelming the palate.
This black fideuá with raw cuttlefish and black garlic aioli is a perfect choice for those looking for a recipe that combines tradition and creativity. With high-quality ingredients like those from El Paeller and the proper technique, this dish becomes a true delight for the senses. Enjoy!
And if you still have doubts, watch this video in which we make our black fideuá with raw cuttlefish and black garlic aioli to see the final result!
