The black fideuà with raw cuttlefish And the black garlic aioli is a recipe that stands out for its intense flavor and the authenticity of its ingredients. Inspired by the Valencian tradition of cooking over a wood fire, this version of fideuà combines the powerful flavor of El Paeller's black rice with the delicate texture of raw cuttlefish and the creamy touch of black garlic aioli. A dish full of contrasts that is ideal for impressing on any special occasion.
Characteristics of fideuà with raw cuttlefish
The black fideuà with raw cuttlefish It 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 develops a smooth texture and a deeply umami taste.
- Intense black color: The characteristic black color of this fideuà comes from squid or cuttlefish ink, which not only colors the noodles, but also gives them an unmistakable sea flavor.
- Black garlic aioli: This smooth and creamy aioli, with its slightly sweet and less aggressive flavor than traditional garlic, perfectly complements the intensity of the fideuà, adding a sophisticated touch to the dish.
- Prepared over a wood fire: At El Paeller, our fideuá and paella mixes are cooked over a wood fire using traditional methods, which adds a subtle smoky touch that makes all the difference in any recipe.
Recipe for black fideuà with cuttlefish and aioli
Next, we'll show you how to prepare this fideuà in a simple way, using the prepared black rice cooked over a wood fire by El PaellerWe changed the rice for thin noodles, which give the dish a different texture, perfect for a fideuà.
Ingredients
- 1 pack of Black rice prepared over a wood fire, El Paeller (includes rice and broth with solids, but we substitute the rice with thin noodles).
- 150 g of thin noodle (ideal for fideuà).
- 250 g of raw cuttlefish clean 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: Sauté the cuttlefish
- In a 34 cm 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 it has released some of its juices. This will intensify the flavor of the dish.
Step 2: Add the black rice mix
- Empty the contents of the can of Black rice prepared over a wood fire, El Paeller in the paella along with the cuttlefish. Make sure to spread it evenly over the entire surface.
Step 3: Cooking the noodles
- Turn the heat up to high and wait until the broth starts to boil.
- Add the thin noodlespreading evenly throughout the paella. This step is key for the noodles to properly absorb the flavor of the broth. Do not stir the noodles during cooking.
Step 4: Cook the noodles
- Keep the heat on high for 5 minutes, allowing the noodles to absorb all the broth. Adjust the salt if necessary.
- Reduce the heat to medium and let it cook for another 4 minutes, making sure the boil is steady but not too intense.
Step 5: Rest
- Turn off the heat and let the fideuà rest for 3 minutes before serving. This resting time will allow the flavors to meld 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 bowl of a hand blender, add the egg, 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 and creamy mixture.
Step 7: Serve
- Serve the black fideuà in individual dishes, accompanied by a generous spoonful of black garlic aioli on each portion, or dare to eat directly from the paella pan!
Our recommendations for your black fideuà
To make your black fideuà with raw cuttlefish perfect, follow these tips:
- Fresh cuttlefish: Make sure the cuttlefish is fresh and, if possible, still in its ink. This will enhance the seafood flavor of the dish.
- Homemade aioli: Homemade black garlic aioli is much tastier and creamier than store-bought versions. While it takes a little more time, the effort is well worth it to complement fideuà. If you can't make it yourself, opt for one made with natural ingredients.
- Fire is key: Maintaining the correct heat level is essential when cooking fideuà. If the heat is too high, the noodles may burn; if it is too low, they will not cook properly.
- Don't stir the noodles: One of the keys to a good fideuà is not to stir the noodles once they are spread in the paella pan. This allows them to cook evenly and form the traditional "socarrat" at the bottom, which is highly prized by fideuà lovers.
- Repose: Let the fideuà rest for a few minutes before serving. This allows the noodles to fully absorb the flavors of the broth and develop a better texture.
- Accompaniment: Black fideuà is best enjoyed with a good dry white wine or a very cold cava, which highlight the seafood flavors without overwhelming the palate.
This Black fideuà with raw cuttlefish and black garlic aioli It's a perfect option for those looking for a recipe that combines tradition and creativity. With high-quality ingredients like those from El Paeller and the right technique, this dish becomes a true delight for the senses. Enjoy!
And if you still have doubts, check out this video where we explain our process. Black fideuà with raw cuttlefish and black garlic aioli to see the final result!
