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How to make easy black cuttlefish fideuá

How to make easy black cuttlefish fideuá

people icon For 4 euro icon € 3.8 /pers. calories icon 290 kcal/100g

Ingredients

  • For the fideuá: 1 large cuttlefish
  • 200g. small peeled shrimp
  • 6 prawns or prawns
  • 6 bags of cuttlefish or squid ink
  • 400g. Noodle
  • 800 ml. fish broth
  • 4 ripe pear tomatoes (or crushed tomatoes from a jar)
  • 1 large onion (or two small ones)
  • 1 medium red pepper
  • 3 garlic cloves
  • A few fresh parsley leaves
  • Extra virgin olive oil
  • Salt and freshly ground black pepper (to each household’s taste)
  • Ingredients for the aioli: 1 egg
  • 100 ml. extra virgin olive oil
  • 5g. of salt
  • 2 cloves of garlic
  • A few drops of freshly squeezed lemon

How to make black cuttlefish fideuá, easy to prepare. Although it is not the classic fideuá , this version of black fideuá with cuttlefish and shrimp is one of our favorites. Its intense sea flavor and original black color make it perfect to show off on a day with guests. Black rice is very well known but fideuá not so much, which is why it attracts attention and everyone wants to try it.

A homemade aioli – we can make the original recipe or, like us in this case, a quick and simple version with egg – is the perfect accompaniment for this dish and gives it that spicy touch that suits it wonderfully.

Fideuá is easier to make than paella and we can adapt the ingredients to our liking. The thickness of the noodle can vary, although if we are going to use a small paella to cook over the house fire, the thin noodle will be better. On the contrary, if we use a special burner for paella grade, the thick noodle turns out very good and tasty just as we do with the fideuá del Señoret . I leave it to your choice, the noodle you like the most.

Quick and easy aioli preparation

  1. We start by preparing a quick aioli. We peel the garlic and put it in the blender glass with the oil, lemon, egg and salt.
  2. We put the arm of the mixer at the bottom of the glass and beat without moving it until it begins to emulsify. When it emulsifies, we increase it little by little and end up beating from top to bottom until we have a creamy aioli.
  3. We transfer the aioli to a bowl, cover with film and keep it in the refrigerator until ready to consume.

Preparation of the base of our black cuttlefish fideuá. Stir-fry

  1. Before starting to cook the fideuá, we prepare the ingredients to have them ready.
  2. Cut the pepper into strips or pieces. We grate or cut the tomato. Chop the garlic with the parsley. Chop the onion and cut the cuttlefish into strips or pieces.
  3. We start cooking. Pour oil into a paella pan and sauté the prawns for a couple of minutes on each side. We remove them and reserve.
  4. We fry the cuttlefish. We let it release its own water and when it evaporates we add the garlic, parsley and more oil if necessary. We salt and pepper.
  5. Cook for a few minutes until the cuttlefish softens, stirring constantly so that the garlic does not burn. We remove the cuttlefish from the paella and reserve. Sauté the small prawns for 2-3 minutes until they start to color and set them aside with the cuttlefish.
  6. Add more oil and sauté the onion until it begins to become transparent. Add the pepper and sauté for 8-10 minutes. Add the tomato, season with salt and pepper and fry for another 10 minutes. When everything is well poached, add the shrimp with the cuttlefish that we had reserved and mix well.

Preparation of the black fideuá and final presentation

  1. We add the noodles to the sauce and stir for a couple of minutes so that they absorb all the flavors. We add the broth, distributing it throughout the paella.
  2. Next we pour the ink over the broth and stir so that everything is mixed and the noodles turn black. We distribute the cuttlefish and shrimp so that they are not piled up. 
  3. When there is barely any broth left, we decorate with the prawns. Optionally, we can bake the fideuá at the end for 5 minutes at maximum power so that the noodles rise and become crispier.
  4. We serve the fideuá hot accompanied by aioli so that everyone can add to their liking.

Don’t forget to enjoy the fantastic fideuá recipes that we have on the blog. You can see all the step-by-step photos of the black fideuá recipe in this album.

Tips for a perfect black sepia fideuá

  • We can buy fish broth if we do not want to make it at home, but the broth is essential for the fideuá to be good, so it is important to use the highest quality that we can afford. .
  • The fideuá is made quite quickly, but you don’t have to rush the sauce, low heat and stir frequently so that it is perfect and flavorful to the dish.
  • The ideal is to cook at a fairly low heat all the time and only raise it at the end after adding the broth.

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