Rossejat De Fideuà With Chorizo, Calamari, Wild Mushrooms With Garlic Allioli
Sunday Dinner Club
Heat 1 tablespoon olive oil and garlic in a medium pot over medium heat until garlic is just fragrant. Add calamari and toss for about a minute. Increase heat, add wine and simmer for about a minute. Add water, a pinch of salt and simmer gently for at least 30 minutes. Add more water if necessary to keep calamari just covered. When calamari are tender, strain liquid and reserve.
Toss mushrooms with 2 tablespoons olive oil, salt and black pepper and roast in a preheated 400-degree F convection over for about 5 minutes until just crisped and browned, but still meaty. Reserve warm until needed.
Add chorizo to a 12-inch skillet or paella pan over medium heat and sauté for 1 minute. Remove from pan and then heat remaining olive oil. Add pasta and toast until golden brown, add sofrito and toss to distribute. Add 3 1/2 cups mushroom stock, calamari and chorizo and stir once to combine. Simmer gently for about 5 to 8 minutes, allowing pasta to absorb liquid. Add more stock, if necessary. Pasta should not be soupy, but also not dried out.
Place pan under a preheated broiler or salamander and toast top layer of noodles until crisp and curled up. Rest for several minutes and then serve in bowls garnished with roasted mushrooms, allioli and a sprinkle of parsley.
Cut bodies into 1/4-inch rings and split tentacles in half. Use any assorted mushrooms available including hen of the woods, oysters and shiitakes. Season mushroom stock well with salt.
Chef/Partner Christine Cikowski co-authored this recipe.