Fideuá with Cuttlefish and Asparagus

Name: Fideuá with Cuttlefish and Asparagus
Total time: 2100 s
Yield: Serves 2 servings
Ingredients: 1 whole cuttlefish, uncleaned, about 14 oz (400 grams); 8 spears of asparagus; 1 Roma tomato; 1/2 red onion; 8.8 oz no. 2 fideo noodles (250 grams); 1 3/4 cups fish stock (450 ml); 1 tablespoon kimchi

Antonio-José @Antonio_jose

Barcelona.

We're going to give it a unique twist with kimchi.

Antonio-José @Antonio_jose

Barcelona.

We're going to give it a unique twist with kimchi.

Saved

Ingredients

35 minutes

Serves 2 servings

1whole cuttlefish, uncleaned, about 14 oz (400 grams)
8spears of asparagus
1Roma tomato
1/2red onion
8.8 ozno. 2 fideo noodles (250 grams)
1 3/4 cupsfish stock (450 ml)
1 tablespoonkimchi

Saved

Steps

35 minutes

1

Cut the cuttlefish into small pieces.
2

Heat a paella pan with a little oil. Sauté the cuttlefish until it starts to sizzle, then remove it. Add the noodles and fry until golden, then remove them as well.
3

Sauté the chopped onion in the pan, then add the peeled and chopped tomato. Once softened, add the asparagus (except the tips). When everything is well sautéed, return the cuttlefish and noodles to the pan.
4

Add the kimchi for a different umami flavor, mix it in, and pour in the fish stock.
5

Cook over medium-high heat for about 7 minutes, adjusting salt as needed. Add the asparagus tips, then transfer the pan to a 400°F (200°C) oven for about 8 minutes. Let it rest for 5 more minutes.
6

Serve with a little aioli, if desired.
7