Ingredients
For the pasta
- 3 garlic cloves
- At least 100 ml olive oil
- 350 g angel hair pasta
- 1.5 L fish/seafood broth
- 300 g raw shrimp with heads
- 200 g cuttlefish
- Parsley
For the aïoli
- 1 egg
- 1 garlic clove
- Sunflower oil (twice the volume of the egg)
- 1 pinch of salt
Instructions
Fideuá
- Return half of the garlic cut into thin strips to the pan with olive oil, then add the parsley.
- Add the shrimp and cook them for a few minutes until they take on color.
- Set aside the shrimp, peel them, then add the shells and heads to a pot with water and bring to a boil (they will be added to the broth).
- Return the cuttlefish to the pan for 1 to 2 minutes. Set aside the cuttlefish. If they have released a lot of water, clean the pan and add more oil before continuing.
- Add the remaining garlic, let it brown, then add the pasta and stir until evenly golden, even brown (but not burned).
- Add warmed broth until it covers the pasta, and let cook over low heat until the broth evaporates.
- Repeat step 6 until the pasta is no longer al dente (3 to 4 times normally).
- Distribute the shrimp and cuttlefish over the pasta, turn off the heat, cover with a clean towel and let rest for 5 minutes.
- If all goes as planned, the ends of the pasta will stand up and form something like a forest of spikes.
Aïoli
- Place the egg, pressed garlic, oil, and salt in a tall container.
- Place the immersion blender at the bottom of the container, start it without moving for 30 seconds, then slowly lift it up. This should emulsify into a mayonnaise.