Squid Ink Fideos
recipe c/o Olympia Provisions
Ingredients
1 tbsps Olive oil
1 pounds Manila clams
1/2 stick Olympia Provisions Chorizo Navarre, casing removed, chopped into half-moons
1/2 cups Squid Ink Vinaigrette, (recipe below)
1 cups Prepared Fideos, (recipe below)
2 tbsps Aioli, heaping tablespoons
1 tbsps Curly Parsley, chopped
1 tsps Aleppo pepper
Preparation
In a large sauté pan (you’ll need a lid for it later), heat a splash of olive oil over medium heat. Add the clams, chorizo, and a generous splash of water. Cover the pan with the lid and cook, gently swirling the pan, around until the clams have all opened. Transfer the clams to a plate.
To the pan with the chorizo and liquid, add the squid ink vinaigrette and prepared fideos. Using a wooden spatula, stir until everything is thoroughly incorporated.
Transfer the clams to your serving dish of choice (we prefer terra cotta bowls) and spoon over the fideos and chorizo mixture. Top with the aioli and sprinkle with the parsley and Aleppo pepper. If you happen to have a wood burning hearth at your disposal, place the dish in a warm spot where lots of smoke can touch the dish!
Other components ——
Squid Ink Vinaigrette
1 yellow onion, peeled and thinly sliced
6 cloves garlic, peeled and thinly sliced
½ cup + 2 tablespoons olive oil, divided
1 carrot, peeled and diced
¼ cup black garlic oil
½ cup tomato sauce
2 cups chicken stock
¼ cup squid ink
¼ cup sherry vinegar
Salt
In a large pan, sauté the onion and garlic in 2 tablespoons of the olive oil over medium heat until translucent. Add the carrot and cook for 2 minutes. Add the black garlic oil, tomato sauce, chicken stock, squid ink, sherry vinegar, and salt to taste. Cook, stirring, for 1 minute more.
Pour the mixture into a blender or food processor and purée until smooth while slowly drizzling in the remaining olive oil. Strain the vinaigrette through a fine-mesh strainer.
Fideos
3 tablespoons olive oil, divided
1 pound fideos
1 quart chicken stock, warm
1 tablespoon squid ink
Heat 2 tablespoons of the oil in a large, shallow pot. Add the fideos and sauté, stirring, until the noodles begin to take on a little color. Gradually add the chicken stock one large ladle at a time until the noodles have absorbed all of the liquid and are al dente (add a bit of water if they’re still too firm).
Add the squid ink and remaining oil to the pot and mix to thoroughly combine. Transfer to a parchment-lined sheet tray to cool.
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