|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 101g||37%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spanish paella recipes may get all the fame, but Spanish noodles recipes are equally popular in most Spanish seaside towns. Black noodles, called fideos negros in Spanish, are a popular coastal meal on Spain's eastern coast, usually simmered in fish stock and served with squid and monkfish.
This Spanish noodles recipe is said to come from the Mediterranean region of Valencia, although it is also very popular throughout Catalonia. What gives the black noodles their peculiar color? Pure squid ink that is added during cooking turns the pasta dark black.
Here squid rings, fish, onions, and peppers are sautéed and then simmered with the noodles and squid ink, creating an impressive main course. It's easy to prepare in less than 45 minutes and pairs perfectly with a crisp Spanish white wine.
Cultural tip: In Spain, rice and noodle dishes are always served for lunch, and never at dinner time. They are considered heavy meals that are better suited to mid-day!
- 1/2 lb. angel hair pasta
- 16 to 32 oz. (1/2 to 1 l.) fish stock
- 2 squid ink packets, 4 g. each
- 1 lb. cleaned squid, cut into rings
- 1/2 lb. monkfish or any other solid white fish
- 1 medium yellow onion
- 1 long green sweet pepper
- 2 tomatoes
- 2 to 3 saffron threads
- 4 to 5 tbsp. extra virgin Spanish olive oil
- Salt to taste
This Spanish black noodles recipe makes around four servings but can be easily doubled to serve more.
Note: If purchasing small whole squid to clean at home, purchase 1 1/2 pounds to equal one pound cleaned, including tentacles. See a tutorial for cleaning squid. Don't forget to save the ink sacks.
After cleaning the squid, cut into rings and cut the tentacles in half. Cut the fish into 1-inch pieces.
Peel and chop the onions. De-seed and chop the peppers. Roughly chop the tomatoes, then puree them using a stick blender.
Pour a few tablespoons of extra virgin olive oil into heavy-bottom frying pan and heat over a medium-high flame. Sauté the onion and pepper for five minutes, and then add the fish and tomato, stirring often for approximately five minutes.
Break the pasta lengths into thirds to create short noodles. Add to the frying pan and stir constantly so that the pasta does not stick and burn. Add the squid ink from the packets and stir while slowly pouring in the fish stock.
Add the saffron threads and continue to stir. Salt to taste.
Simmer until the noodles are al dente – about 15 minutes.