Discover how to prepare delicious noodles with clams and cuttlefish, a hearty dish that combines the flavor of the sea with the texture of a good thick noodle. This recipe, of easy level, is perfect for those looking for a hearty seafood stew full of nuances, ideal for a family meal or to surprise your guests with a traditional Mediterranean flavor.
The key to this dish lies in the sofrito, where we slowly cook the onion, carrot, and green pepper, and in the touch of beer and sweet paprika that give it a spectacular aroma. The cuttlefish is browned beforehand to enhance its flavor, and the clams are opened at the end, adding their juice and a salty touch that enhances the whole. The result is a creamy noodle stew with a tasty broth that is absorbed in every bite.
This recipe is ideal for lovers of spoon dishes and seafood. Its difficulty is low, so any cook, even a beginner, can dare to prepare it. If you don't have all the ingredients, you can substitute the cuttlefish with squid or even shrimp, although the flavor will vary slightly. Go ahead and cook these noodles and enjoy a dish full of tradition and flavor!
Prep
20 min
Cook
40 min
Brown the cuttlefish in a pot with a little oil. When the color changes, add a mash with the garlic and parsley.
Let it brown and add the very chopped vegetables.
Let it cook very well and add the concentrated tomato and the paprika.
Let's do a couple of laps over low heat and add the beer.
Let the alcohol reduce and add a couple of fumet pots.
Let it cook on low heat for about 35 minutes.
Open the clams in a pot with a little white wine. We are removing as they open.
Add the noodles. Let's do a couple of laps and add the fumet (twice as much as noodles).
Add the clams 5 minutes later to be ready.
We take a couple of laps and serve.
