Fideuà with squid and garlic

Ingredients

• 400 g of thick vermicelli (fideuà pasta, size 2)
• a little bit of sunflower oil, to colour the pasta
• 100 ml of extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 onion, diced
• 1/2 bell pepper, diced
• 400 g of squid, diced and thoroughly dried
• 100 ml of tomato sauce or thick-cut fried tomatoes
• 1 cup of red broth
• 50 g of walnuts, crushed
• 1 small bunch of parsley, chopped
• 1 clove of garlic, minced
• One small glass of brandy

Cook the vermicelli in the oven or in a frying pan with a little sunflower oil.

In a paella pan, pour in the olive oil and add the sliced garlic.

Once the garlic starts to brown, add the onion first, followed by the bell pepper.

Once they start to turn golden, add the squid and cook everything until it is thoroughly dry.

Then add the tomato and cook until it begins to caramelize.

Add the broth and, once it comes to a boil, add the vermicelli.

Cook for 4 minutes over medium heat.

In a mortar, combine the chopped garlic, walnuts, and parsley with the brandy, then pour this mixture into the frying pan.

Cook for another 3 minutes.

Let it rest for about 2 minutes, then serve.