Recipes

Rossejat De Fideuà With Chorizo, Calamari, Wild Mushrooms With Garlic Allioli

Josh Kulp

Chef/Partner

Sunday Dinner Club

Chicago
Ill.
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Menu Price
N/A
Food Cost
N/A
Yield
4 to 6 servings
Ingredients
3 tbs, plus1/2 c
Spanish Extra-Virgin Olive Oil
1
each
Garlic Clove, Minced
1
Lb
Calamari (See Note)
1/4
c
Spanish Dry White Wine
1/2
c
Water
As needed
Salt
2
Lb
Mushrooms (See Note)
As needed
Freshly Ground Black Pepper
1/2
Lb
Spanish Chorizo, Medium Dice
1
Lb
Angel Hair Pasta, Broken Into 1 1/2-in Pieces
1
c
Recipe
4
c
As needed
Recipe
As needed
Parsley, Chopped
1

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.

2

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.

3

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.

4

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.

Notes
Note

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.

Note

Chef/Partner Christine Cikowski co-authored this recipe.

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