Fideuá with Lobster, Squid and Cuttlefish

Method

1. 01
   Step 1Sear 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.

   Olive oilSaltLobster
2. 02
   Step 2Cook Cuttlefish and Squid

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

   Note

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

   CuttlefishSquid
3. 03
   Step 3Caramelize 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.

   Onion
4. 04
   Step 4Add 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.

   Note

   Everything with Garlic tastes better.

   GarlicSweet paprika
5. 05
   Step 5Fry the Tomato15 min

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

   Tomato
6. 06
   Step 6Incorporate the Roe

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

   Note

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

   Melsa de sépia
7. 07
   Step 7Combine Cuttlefish and Squid

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

   CuttlefishSquid
8. 08
   Step 8Toast the Vermicelli

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

   Vermicelli
9. 09
   Step 9Add 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.

   Note

   Lobster roe is pure gold for flavor.

   GarlicParsleyAlmondLobster
10. 10
    Step 10Add the Lobsters

    Place the Lobsters on top of the fideuá.

    Lobster
11. 11
    Step 11Fry the Eggs

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

    Egg