Squid and Shrimp Fideuà with Allioli
SeafoodIn this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be careful not to overcook the seafood — especially the squid — during the initial sauté. Taribó loves to serve this at dinner parties at her California winery, Camins 2 Dreams.
Ingredients
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1 to 2 small garlic cloves
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½ teaspoon kosher salt
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1 large egg yolk
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½ cup neutral oil (such as grapeseed)
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1 to 3 teaspoons water
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½ cup extra-virgin olive oil
Description
ash garlic and salt with a medium-size mortar and pestle (about 1 1/2 cups capacity) until mixture forms a mostly smooth paste. Add egg yolk, and blend with pestle to combine. Gradually add neutral oil drop by drop, stirring constantly with pestle, until mixture starts to thicken, stirring in water 1 teaspoon at a time if mixture becomes too thick to stir. Gradually add olive oil in a very thin stream, stirring constantly, until thick and creamy. Set aside.
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp n...
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp n...
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp n...
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp n...