Savor Seasonal Flavors: Summery Black Fideuá with Sepia Recipe to Share with Family and Friends

Black Fideuà with Sepia: A Catalan Take on Valencian Tradition

A dish born of playful defiance, fideuà – often playfully dubbed “the rice of cowards” – is a testament to culinary courage, or perhaps, a delightful surrender to noodle-based perfection. This recipe, rooted in Valencian origins but embraced with a distinctly Catalan flair, elevates the classic fideuà with fine, “sky-gazing” noodles and a rich, deeply flavorful black sepia sauce. Prepare to abandon any notions of timidity as you embark on this culinary adventure.

Ingredients

160 gr. Fine noodles nº1
3 cloves Garlic
1 medium dirty sepia with its sauce
8 gr. Ink (squid ink)
6 Gambones (large prawns)
1 medium Onion
½ Italian green pepper
1 large mature Tomato
1 small glass of Brandy or Cognac
450 ml. of Fumet Rubio (light fish stock)
Salt
Olive Oil

Elaboration

1. Prepare the Sepia: Clean and cut the sepia into medium-sized pieces. In a very hot pan – without oil initially – “dry” the sepia to eliminate excess water (it will even begin to jump!). Add a drizzle of olive oil.
2. Sauté the Aromatics: Add the onion and pepper, finely diced (brunoise), with a pinch of salt. Sauté over low heat untill caramelized.
3. Build the Sauce: Incorporate grated tomato and a spoonful of the sepia sauce. Continue simmering for at least 20 minutes, allowing the flavors to meld.
4. Deglaze with Brandy: Add the glass of brandy and allow the alcohol to evaporate fully.
5. Toast the Noodles: While the sauce simmers, toast the noodles along with 3 whole, slightly crushed garlic cloves in a preheated oven at 180°C (350°F).Stir occasionally until golden brown, then remove.
6. Prepare the Prawns: Peel the prawns, make a longitudinal incision in the tails, and remove the intestinal tract.
7. Combine and Simmer: transfer the sauce to a paella pan. Add the toasted noodles (discarding the garlic cloves) and the squid ink. Cover with hot Fumet Rubio, season with salt, and stir well.
8. Absorb the broth: Cover the pan and cook over medium heat until the noodles have absorbed all the broth.
9. Sear the Prawns: In a separate pan with a little olive oil, quickly sear the prawns until pink and cooked through.
10. Serve: Arrange the seared prawns artfully over the fideuà and serve immediately.

What are the key differences between fideuá and paella, and how does the use of noodles rather of rice impact the dish’s flavour and texture?

Savor Seasonal Flavors: Summery Black Fideuá wiht Sepia Recipe to Share with Family and Friends

Understanding Black Fideuá: A Spanish Noodle Delight

Black fideuá (pronounced fee-deh-oo-AH) is a traditional Spanish seafood noodle dish, originating from Valencia. Often described as paella’s lesser-known cousin, it distinguishes itself through the use of short, thin noodles – fideos – instead of rice. The striking black colour comes from squid ink, lending a subtle, oceanic flavor that perfectly complements the fresh seafood. This fideuá recipe focuses on a summery variation featuring sepia (cuttlefish), ideal for enjoying the season’s bounty.For those seeking authentic Spanish cuisine, this is a must-try.

Why Sepia? The Star of Our Summery Fideuá

Sepia, or cuttlefish, is a fantastic choice for summer seafood recipes. It’s readily available in many coastal regions during warmer months and offers a delicate, slightly sweet flavor and tender texture.Unlike squid, sepia tends to be less rubbery when cooked correctly.

Flavor Profile: Mildly sweet, subtly oceanic.

Texture: Tender and delicate when properly prepared.

Nutritional Benefits: Excellent source of protein, iron, and vitamin B12.

Sustainability: often a more sustainable seafood choice than some other options – check local sourcing guidelines.

The Recipe: Summery black Fideuá with Sepia

This recipe serves 6-8 people, perfect for a family gathering or a relaxed meal with friends. Prep time is approximately 30 minutes, and cooking time is around 45 minutes.

Ingredients:

500g fideos (black noodles – available online or at specialty Spanish stores)

500g sepia, cleaned and cut into bite-sized pieces

1 large onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 ripe tomato, grated

100ml dry white wine

1.5 liters fish stock (homemade is best, but good quality store-bought works)

4 tbsp olive oil

1 tsp smoked paprika (pimentón de la Vera)

Pinch of saffron threads

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions:

1. Prepare the Sofrito: Heat the olive oil in a large paella pan or wide, shallow pan over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and red bell pepper and cook for another 3-5 minutes. Stir in the grated tomato and cook until the mixture thickens, about 10 minutes.This is your sofrito,the flavour base of the dish.
2. Sauté the Sepia: Add the sepia to the sofrito and cook until lightly browned, about 5-7 minutes.
3. Deglaze and infuse: Pour in the white wine and let it evaporate for a minute or two. Add the smoked paprika and saffron threads, stirring to combine.
4. Add the Stock & Noodles: Pour in the fish stock and bring to a boil. Add the fideos and stir well to ensure they are submerged. Reduce the heat to medium-low and cook for 12-15 minutes, or until the noodles are cooked through and have absorbed most of the liquid. Avoid stirring excessively after adding the noodles, as this can make them sticky.
5. Rest & Serve: Remove from the heat and let the fideuá rest for 5 minutes before garnishing with fresh parsley and serving with lemon wedges. A slight socarrat (crispy bottom layer) is highly prized!

Tips for Perfect Fideuá: Achieving the Ideal Texture

Noodle Choice: Using high-quality fideos is crucial.Look for brands specifically made for fideuá.

Stock Quality: The flavor of your fish stock substantially impacts the final dish. Homemade is ideal, but a good quality store-bought stock is a viable alternative.

Cooking Time: Keep a close eye on the noodles. They cook quickly and can easily become overcooked. Test for doneness a minute or two before the suggested cooking time.

Socarrat Creation: For a crispy bottom layer (socarrat), increase the heat slightly during the last few minutes of cooking.Listen for a gentle crackling sound. Be careful not to burn it!

seafood Variations: Feel free to add other seafood like prawns, mussels, or clams to the fideuá. Adjust cooking times accordingly.

Beyond the Recipe: Pairing & Serving suggestions

Wine Pairing: A crisp, dry Spanish white wine like Albariño or Verdejo pairs beautifully with black fideuá.

Side Dishes: A simple green salad with a light vinaigrette complements the richness of the dish.

Appetizers: Serve with pan con tomate (bread with tomato)