Fideua Negra with Allioli Verde
- 1 1/2 pounds cleaned calamari (bodies and tentacles), rinsed and dried
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cups fideo noodles or angel-hair pasta, broken into 2-inch pieces
- 2 cups fish stock or clam juice
- 4 sachets (4 teaspoons total) squid ink
- 3 tablespoons unsalted butter
- 2 shallots, grated on the fine holes of a box grater
- 2 garlic cloves, grated on the fine holes of a box grater
- 1 ripe tomato, grated on the coarse holes of a box grater
- 1/4 teaspoon smoked sweet paprika
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Allioli Verde, for serving
Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
Bring stock and squid ink to a low simmer in a saucepan.
Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.