Noodle casserole with cuttlefish is a fishermen's dish from the Catalan Costa Brava. The noodles absorb all the cuttlefish fumet and saffron, creating a brothy dish full of marine flavor. Unlike fideuà, the noodles are cooked directly in the broth without being previously toasted.
Mediterranean
Noodle casserole with cuttlefish and saffron
Thick noodle casserole with cuttlefish, fish broth and saffron. Mediterranean seafood stew from the fishermen of the Costa Brava.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 9 g
- Sodium 580 mg
Story behind the dish
Preparation
Noodle casserole with cuttlefish and saffron is a preparation from Spain with medium difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of thick noodles (no. 4 or cabellini).
- Have ready: 500 g of cleaned cuttlefish, diced.
- Have ready: 800 ml of fish fumet.
- Have ready: 2 grated ripe tomatoes.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté onion and garlic in oil 8 min
Sauté onion and garlic in oil for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato and paprika; kitchen 8 min
Add the tomato and paprika; kitchen 8 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the cuttlefish and sauté for 5 min.
Add the cuttlefish and sauté for 5 min. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Pour the hot fumet with the saffron; boils
Pour the hot fumet with the saffron; boils When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Add noodles; cook according to package time (8-10 min)
Add noodles; cook according to the time on the package (8-10 min). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
The noodles should be al dente and the casserole should be brothy.
The noodles should be al dente and the casserole should be brothy. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt; served with parsley and aioli
Adjust salt; Serve with parsley and aioli. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Try the pasta a minute before the indicated time: it should be al dente, firm to the bite.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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