The Hirshon Spanish Black Noodles With Seafood – Fideos Negros con Mariscos

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Black Seafood Noodle Image Used Under Craative Commons License From Pinterest.com

Citizens, we end the week of World pasta on a black note, of the culinary kind! 😉

Spanish paella recipes may get all the fame, but Spanish noodles recipes are equally popular in most Spanish seaside towns. Black noodles, called fideos negros in Spanish, are a popular coastal meal on Spain’s eastern coast, usually simmered in fish stock and served with squid and monkfish.

This Spanish noodles recipe is said to come from the Mediterranean region of Valencia, although it is also very popular throughout Catalonia. What gives the black noodles their peculiar color? Pure squid ink that is added during cooking turns the pasta dark black.

Here squid rings, shrimp, onions and peppers are sautéed and then served with the noodles and squid ink, creating an impressive main course. It’s easy to prepare in less than 45 minutes and pairs perfectly with a crisp Spanish white wine.

Cultural tip: In Spain, rice and noodle dishes are always served for lunch, and never at dinner time. They are considered heavy meals that are better suited to mid-day!

Battle on – The Generalissimo

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½ lb dried spaghetti
½ to 1 liter (16-32 oz) fish stock
2 squid ink packets, 4 grams each – buy it from Amazon here
1 lb cleaned squid, cut into rings – Note: If purchasing small whole squid to clean at home, purchase 1 ½ pounds to equal one pound cleaned, including tentacles. Don’t forget to save the ink sacks!
1 lb shrimp
1 medium yellow onion
1 long green sweet pepper
2 tomatoes
2-3 saffron threads
4-5 Tbsp extra virgin Spanish olive oil
Salt to taste

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After cleaning the squid, cut into rings (if not already done) and cut the tentacles in half. Peel and devein the shrimp.

Peel and chop the onions. De-seed and chop the peppers. Roughly chop the tomatoes, then puree them using a stick blender.

Pour a few tablespoons of extra virgin olive oil into heavy-bottom frying pan and heat over a medium high flame. Sauté the onion and pepper for five minutes, and then add the shrimp, squid and tomato, stirring often for approximately five minutes. Remove shrimp from oil and reserve.

Break the pasta lengths in thirds to create short noodles. Add to the frying pan and stir constantly so that the pasta does not stick and burn. Add the squid ink from the packets and stir while slowly pouring in the fish stock.

Add the saffron threads and continue to stir. Salt to taste.

Simmer until the noodles are al dente – about 15 minutes. Add shrimp, garnish with cut-up parsley leaves and serve.