Fideua Negra With Seafood (Fideuà Negra Con Mariscos)
Indulge in the captivating flavors of the Mediterranean with this exquisite rendition of Fideua Negra with seafood. Hailing from the Valencia region, Fideuà Negra (also known as Seafood Fideuà Negra or Black Squid Ink Fideuà) is a classic Spanish dish that combines seafood with thin pasta (similar to vermicelli) cooked in a squid ink-infused broth.
Equipment
- A wide shallow pan (or large paella pan)
- A pot for heating the stock
- Ladle
- Wide spoon
Ingredients
- 17 oz. 500g thin pasta (we used Gallo brand Fideo No. 1) or vermicelli broken into small pieces)
- 21 oz. 600g mixed seafood (such as shrimp, squid, mussels, and clams), cleaned and prepared
- 1 onion finely diced
- 2 cloves garlic minced
- 1 red bell pepper diced fine
- 2 tomatoes grated and skin removed
- 2-3 tablespoons squid ink
- 1 teaspoon La Dalia Spanish Sweet smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper adjust to taste
- 4 cups fish or seafood broth
- 4 tablespoons Extra Virgin Olive Oil
- Salt to taste
- Fresh parsley chopped, for garnish
- 1 lemon in wedges for garnish
Instructions
- Prepare or heat your broth.4 cups fish or seafood broth
- Heat a wide, shallow pan or paella pan over medium heat. Add a few tablespoons of olive oil.4 tablespoons Extra Virgin Olive Oil
- Add the chopped onion and diced red bell pepper to the pan. Sauté until the onion is translucent and the pepper is softened.1 onion, 1 red bell pepper
- Add the minced garlic and grated tomato to the pan. Cook for a few minutes until the tomato has reduced and the mixture becomes fragrant.2 cloves garlic, 2 tomatoes
- Sprinkle the sweet paprika, ground black pepper, and cayenne pepper into the pan. Stir well to combine the spices with the other ingredients.1 teaspoon La Dalia Spanish Sweet smoked paprika, 1/2 teaspoon ground black pepper, 1/4 teaspoon cayenne pepper, Salt
- Add the seafood to the pan and cook briefly until it starts to turn opaque. This will only take a few minutes. Remove the seafood from the pan and set it aside.21 oz. 600g mixed seafood (such as shrimp, squid, mussels, and clams), cleaned and prepared
- In the same pan, add the thin pasta (fideo or vermicelli pieces) and toast it for a couple of minutes, stirring frequently, until it starts to turn golden brown.17 oz. 500g thin pasta (we used Gallo brand Fideo No. 1) or vermicelli broken into small pieces)
- Dissolve the squid ink in the fish or seafood broth. Pour the squid ink-infused broth over the toasted pasta in the pan. Stir well to distribute the ink and evenly coat the pasta.2-3 tablespoons squid ink
- Bring the mixture to a simmer and let it cook for about 8-10 minutes, or until the pasta is cooked and the broth has been mostly absorbed. You can add more broth if needed.
- Once the pasta is cooked and the liquid has been absorbed, remove the pan from the heat. Let the Fideuà Negra rest for 10 minutes before serving.
- Garnish the dish with chopped fresh parsley and lemon wedges before serving.Fresh parsley, 1 lemon in wedges