"Christopher Shane"
Rossejat Negro from Katie Button of Cúrate, Asheville, North Carolina.
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Rossejat Negro

Katie Button, Cúrate, Asheville, North Carolina / June 2013

For 4 tapa or 1 entrée servings (requires advance preparation)

Fish stock:

  • 2 Tbsps. blended olive oil
  • 1 1/2 lbs. lobster heads
  • 6 lbs. fish bones
  • 3 lbs. blue crabs
  • 1/2 cup shrimp shells and heads
  • 3 tomatoes, halved
  • 1 sm. onion, cut into lg. dice
  • 1 head garlic, halved
  • 1 red pepper, stemmed, seeded, and cut into lg. dice
  • 1 green pepper, stemmed, seeded, and cut into lg. dice
  • 1 dried nora chile, stemmed and seeded
  • 1 carrot, peeled and cut into lg. dice
  • 2 cups canned tomato juice
  • 1/2 bunch parsley
  • 1 tsp. black peppercorns
  • 1 bay leaf

Heat oil in large stockpot set over medium-high heat; add lobster heads, fish bones, blue crabs, and shrimp shells and heads; cook, stirring frequently, until bright red and starting to brown; add tomatoes, onion, garlic, peppers, chile, and carrot; cook, stirring occasionally, until vegetables have softened; add tomato juice, parsley, peppercorns, bay leaf, and 10 qts. cold water; bring to a boil; reduce heat to medium; simmer about 2 hours; remove from heat; strain through fine chinois into a container; discard solids; cool stock; cover; reserve in refrigerator.

Salmorra:

  • 2 Tbsps. blended oil
  • 60 cloves garlic
  • 1/2 onion, coarsely chopped
  • 5 dried nora chiles, stemmed and seeded
  • 1  28-oz. can whole San Marzano tomatoes, strained
  • 1/2 tsp. granulated sugar
  • kosher salt
  • 1/2 tsp. pimentón

Heat oil in large pot set over medium-low heat; add garlic; cook, stirring occasionally, until slightly softened and brown; add onion; cook, stirring occasionally, until softened; add chiles; cook, stirring occasionally, until softened; stir in tomatoes and sugar; season with salt; bring to a boil; cook, stirring occasionally, until liquid has evaporated; stir in pimentón; remove from heat; blend in a processor until smooth; place in a container; cool; cover; reserve in refrigerator.

Aïoli:

  • 15 cloves garlic
  • 1 Tbsp. lemon juice
  • 1/8 tsp. kosher salt
  • 1 lg. egg plus 1 lg. egg yolk
  • 1 cup blended olive oil

Pulse garlic, juice, and salt in a processor until finely chopped; with motor running, add egg and egg yolk; gradually add oil; process until smooth; season; place in a container; cover; reserve.

Salsa verde:

  • 1 bunch parsley, blanched and shocked in ice water
  • 1/4 cup blended olive oil
  • kosher salt

Blend parsley and 2 Tbsps. oil in a blender until smooth, adding remaining 2 Tbsps. oil as needed to reach desired consistency; season; place in a container; cover; reserve in refrigerator.

Assembly:

  • 1 cup dry vermicelli noodles
  • 2 Tbsps. blended olive oil, plus more for coating noodles
  • 1/4 lb. squid rings and tentacles, soaked in milk overnight, drained, and rinsed
  • salt
  • black pepper, freshly ground
  • 1/4 tsp. squid ink
  1. Heat oven to 350°F (convection oven works best).

  2. Place noodles on baking sheet; drizzle with oil; toss to coat; bake noodles, stirring occasionally, until evenly toasted and brown; remove from heat; reserve (keep warm).

  3. Heat 2 Tbsps. oil in paella pan set over medium-high heat; add squid; season; cook, stirring, until brown; remove from heat; stir in noodles and 2 Tbsps. salmorras; add squid ink and 1 cup fish stock; season; mix well; reduce heat to medium; cook until most of liquid has been absorbed and noodles just begin to stick to bottom of pan; remove from heat; reserve (keep warm).

  4. To serve, spoon noodle mixture into serving bowls; drizzle with aïoli and salsa verde.

What to drink: Antonio Cajide Gulín Ribeiro Sameirás or Estrella Damm Inedit beer