Black fideuá with soft homemade aioli

What does it include?

Ingredients

• 300 g of fideos for fideuá
• 400 g of clean squid (rings and tentacles)
• 1 small cuttlefish (optional)
• 1 medium onion
• 2 cloves of garlic
• 200 ml crushed tomato
• 1 liter of hot fish broth
• 2 sachets of squid ink (or 2 tablespoons of ink)
• 100 ml white wine
• Olive oil, salt and pepper
• For the aioli: 1 egg, 150 ml of mild olive oil, 1 clove of garlic, 1 teaspoon of lemon juice, salt

How to prepare it step by step?

Preparation

1. Previous preparation: take out the noodles and leave the fish broth very hot. If you use cuttlefish, cut it into pieces; clean the squid and cut them into rings. Reserve the ink in a small bowl and dissolve it with a little hot broth.
2. Chop: Finely chop the onion and garlic cloves. Booking.
3. Sauté: in a paella pan or large frying pan, heat 4 tablespoons of olive oil over medium heat. Add the onion and sauté for 6-8 minutes until translucent. Add the chopped garlic and cook for 1 more minute without burning.
4. Add squid/cuttlefish: add the squid rings and the cuttlefish. Increase the heat to medium-high and sauté for 4-5 minutes until they begin to lightly brown.
5. Deglaze: add the white wine and let the alcohol evaporate for 2 minutes, scraping any flavors stuck to the bottom.
6. Tomato: add the crushed tomato and cook for 5-7 minutes until the tomato loses its raw flavor and thickens slightly.
7. Add the ink: add the dissolved ink and mix well so that everything takes on a uniform color.
8. Noodles: add the noodles and stir to coat them with the sauce (1-2 minutes).
9. Broth: Pour in the hot broth little by little. It should just cover the noodles (approx. 1 liter, adjust if the paella pan is large). Raise the heat until it starts to boil, then lower the heat to medium-low.
10. Cooking: cook without stirring excessively for 8-10 minutes, testing the point of the noodle after 7 minutes. If it is dry and the noodle is still hard, add 100 ml more hot broth and continue for 2-3 minutes.
11. Rest: when it is ready, turn off the heat and let it rest covered for 3-4 minutes.
12. Aioli: while the fideuá rests, prepare the aioli: in a blender glass, place the egg, the peeled garlic and a pinch of salt. Add the oil little by little (in a fine thread) with the mixer on the bottom until emulsified; When it thickens, add the lemon juice and emulsify for 5 more seconds. Adjust salt. If you prefer an eggless version, use commercial mayonnaise and grated garlic.
13. Serve: Serve the fideuá hot with spoonfuls of aioli on the side so that each diner can add to taste.