A traditional Spanish dish made with squid ink and served with alioli sauce
- 2 squids
- 400 grams of squid rings
- 1 onion
- 5 garlic cloves
- 1 green pepper
- 2 tomatoes
- 400 grams of fideu noodles
- 2 limes
- 2 bags of squid ink
- fish broth
- 1 egg
- olive oil
- sunflower oil
- salt
Clean the squids, removing the mouth, guts, and skin. Separate the ink carefully and set it aside. Wash the squids, pat them dry with paper towels, and cut the meat into small cubes.
Peel and chop the onion and one of the garlic cloves. Wash and chop the green pepper. Wash and puree the tomatoes.
Place the noodles on a baking tray. Wash 3 garlic cloves and confit them in 100 ml of olive oil for about 5 minutes. Pour everything over the noodles and bake them at 180C for 15 minutes until they turn golden brown. Set aside.
Heat 2 tablespoons of oil in a paella pan and saut the squids and squid rings over high heat.
Reduce the heat, add the chopped vegetables and saut for 5 minutes. Add the tomatoes and let the water evaporate. Add all the ink and the drained noodles, season, and mix well.
Cover with 800 ml of hot fish broth and cook over medium heat until all the broth has evaporated. Let it rest for 5 minutes.
Meanwhile, crack the egg into a tall glass and add the lime juice, the remaining peeled garlic clove, and a pinch of salt. Start blending and gradually pour 200 ml of sunflower oil, without stopping whisking, until the alioli is emulsified. Serve a little bit of alioli over the fideu and the rest on the side.