Rating: 4.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.

Martha Stewart Living, July 2007

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Credit: John Kernick

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2017
This is a fantastic recipe! So flavorful and different than what I have seen I loved it!