Ingredients to make Noodles with Cuttlefish-Squid -Choco:
- 1 Large Cuttlefish- (Cuttlefish or Choco-Depending on the site)
- 1 onion
- 4 tomatoes
- 500 Gr. of Noodles: (they can be medium, thin or thick-to taste)
- 1 glass of white wine
- 1/2 glass of olive oil
- Fish broth: made, with some head, or fish from soup-moralla
- one onion
- to carrot
- to tomato
- to leek
- parsley
- laurel
- some white wine
- oil
- Note: All raw
- For the Aioli:
- 1 egg-yolk only-
- 2 garlic cloves
- salted
- 1 cup of olive oil
How to make Noodles with Cuttlefish-Squid -Choco:
- Cut the onion into squares, or thank it.
- We fry it in oil, in a paella pan, or failing that: clay pot, or treated aluminum, iron-something that can be brought directly to the table.
- When it is golden, we will add the cuttlefish, cleaned and cut (checked, a little big): we will add the little brown sauce that it has (if it is fresh). We will have the four tomatoes peeled, seeded, and cut very small, (if not passed through the turmix): we will add.
- Add the wine and let it reduce.
- The sauce has to be very reduced, so that it appears to be burning (this is the same trick as paella rice, if the stir-fry is not done well, the rice does not take on the color and flavor that it should: that is the trick.)
- The symptom would be when you see the oil that separates.
- At this point we will put the noodles. We will redo
- They have to be transparent. Fried.
- Add the fish broth little by little, always following the instructions on the package (cooking points) like this until they are done.
- Meanwhile we will have prepared an al-li-oil: from a couple of garlic we will remove the seed, the center (which is said, so that they do not sting).
- We will add salt, and mash well and evenly, we will add a yolk, and we continue mashing and emulsifying, like this for a while.
- We will continue adding the olive oil, little by little, and carefully so that it does not cut.
- At the rate of a cup of oil. You can add more if you want, it will be thicker.
- The noodles will be served in the peeler; directly to the table, and accompanied by malleoli in a sauce boat. With a salad of lettuce, tomato and onion, it becomes a complete menu.
- Be careful with the sauce, so that it does not cut: follow the steps, always emulsifying.
- If one is an expert, there is no reason to cut.
- If you lack experience, help yourself from someone. Fine thread and little by little.
- The aioli does not really have egg yolk, if it is added it is to facilitate success.
