Fideuá with Lobster, Squid and Cuttlefish

Steps11

1. 1

   Step 1. Sear the Lobsters

   Pour a generous splash of Olive oil in the center of the pan, a pinch of Salt around it, and sear the Lobsters. Remove when they have released their broth.

2. 2

   Step 2. Cook Cuttlefish and Squid

   Add the Cuttlefish and Squid to the pan. Cook until they are golden.

   When you buy Cuttlefish at the fish counter, ask them to save the roe for you to add flavor to the fideuá.
3. 3

   Step 3. Caramelize the Onion

   Remove the Cuttlefish and Squid to the side. In the center add the Onion and cook slowly over low heat until well caramelized.

4. 4

   Step 4. Add Garlic and Sweet Paprika

   Add the Garlic to the Onion. When ready, add the Sweet paprika. Don't add too much so it doesn't burn.

   Everything with Garlic tastes better.
5. 5

   Step 5. Fry the Tomato

   15 min

   Add the Tomato to the base. Let it reduce for 10-15 minutes.

6. 6

   Step 6. Incorporate the Roe

   Add the Cuttlefish roe to the base. It will dissolve on its own and release all its flavor.

   The roe brings an intense fish flavor that elevates the fideuá.

   Melsa de sépia
7. 7

   Step 7. Combine Cuttlefish and Squid

   Incorporate the Cuttlefish and Squid into the Tomato base. Let everything cook together and reduce.

8. 8

   Step 8. Toast the Vermicelli

   Add 800 grams of number 4 Vermicelli and toast with all the base.

9. 9

   Step 9. Add the Picada

   Prepare a picada with Garlic, Parsley, Almond and the roe from the heads of the Lobsters. Add to the fideuá and stir to incorporate.

   Lobster roe is pure gold for flavor.
10. 10

    Step 10. Add the Lobsters

    Place the Lobsters on top of the fideuá.

11. 11

    Step 11. Fry the Eggs

    Fry four Eggs and place them on top of the finished fideuá.