Chef Carlos Maldonado presented a unique and seafood recipe at Más Vale Tarde: seafood squid noodles. With simple and fresh ingredients:
- a squid
- 500 grams of mussels
- Half onion
- 2 cloves of garlic
- 100 ml of white wine
- 250 ml fish stock
- Parsley
- Olive oil
- Laurel
- sweet paprika
- Spicy paprika
- Flour
The process begins by sautéing garlic, onion and bay leaf in olive oil. While the sauce is slowly cooking, cut the squid into thin noodles.“We take it, clean it, take out the intestines, open it in the shape of a book and roll it up to cut it into thin strips,” explains Maldonado.
The chef assures that “for those who have a sausage slicer, it is much simpler: the squid are wrapped in plastic film, frozen and passed through the machine to obtain thin and elegant noodles.” While for those who do not have this device, it is better that “Roll it “vertically” for thinner noodles or “horizontally” for longer noodles. and I cut it off.”
Once the sauce is ready, a teaspoon of flour is added to bind the sauce, followed by sweet and spicy paprika, semi-sweet white wine and parsley. Then, Add the mussels and cook until they open.how ready the marinara sauce is. Maldonado suggests adding a little tomato if you want a more intense color in the sauce.
Finally, squid noodles are addedturning off the heat so that the residual heat cooks them in about 30 seconds. Maldonado warns: “We must not let the squid shrink; if it gets too hot, it will look like a pig’s tail, and we don’t want that.”
