Pairs well with Rossejat de Fideus (Spanish Fried Garlic Noodles)
Show only recipes from Spain
Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
🍯
🧂
🍋
🍫
🌶️
🍄
Rossejat de Fideus (Spanish Fried Garlic Noodles)
(0.5)
19.5K views • 25d ago
1.8K
121
9.5% engagement
A classic regional recipe from Barcelona featuring fried garlic noodles simmered in fish broth, flavored with smoked paprika and tomato sauce, served with a garlic alioli. Perfect alongside pan-fried fish and Spanish red wine.
00:30:00 total
Serves 2
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- fish broth - 2 1/2 cups (2 1/2 cups (600 ml), can substitute vegetable or chicken broth)
- extra virgin olive oil - 1 1/4 cups (1/4 cup (60 ml) for frying noodles plus 1 cup (240 ml) for alioli)
- fideos noodles - 2 cups (2 cups (about 8 oz or 180 grams), or broken spaghetti as substitute)
- garlic cloves - 11 cloves total (6 cloves roughly chopped for noodles, plus 3 cloves for homemade alioli, and 2 cloves for mayo alioli)
- sweet smoked Spanish paprika - 1/2 teaspoon (1/2 teaspoon (1.25 grams))
- tomato sauce - 1/2 cup (1/2 cup (120 grams), can use fresh grated tomatoes or canned passata)
- fresh parsley - 2 tablespoons (2 tablespoons (8 grams) chopped for noodles plus extra for garnish)
- sea salt - watch the video to see (to taste, used in noodles and alioli)
- black pepper - watch the video to see (freshly cracked, to taste)
- egg yolk - 1 (1, for homemade alioli)
- fresh lemon juice - 3 teaspoons total (1 teaspoon (5 ml) for homemade alioli, 2 teaspoons (10 ml) for mayo alioli)
- mayonnaise - 1/2 cup (1/2 cup (120 grams) for mayo alioli)
Instructions
- Prepare broth and heat oil: Heat 2 1/2 cups fish broth in a saucepan over medium heat. Simultaneously, heat 1/4 cup extra virgin olive oil in a large frying pan over medium heat.
- Fry the noodles: Add 2 cups of fideos noodles (or broken spaghetti) to the hot olive oil. Stir continuously to coat noodles evenly and fry for 3-4 minutes until lightly golden. Avoid browning to prevent bitterness. Remove noodles and set aside, reserving the olive oil in the pan.
- Sauté garlic and add paprika: In the same pan and heat, add 6 roughly chopped garlic cloves. Stir continuously for 30 seconds to 1 minute until fragrant but not browned. Add 1/2 teaspoon sweet smoked Spanish paprika, stir quickly to combine and avoid bitterness.
- Add tomato sauce and parsley: Add 1/2 cup tomato sauce and 2 tablespoons chopped parsley to the pan. Season with sea salt and a pinch of freshly cracked black pepper. Mix well and simmer for 4-5 minutes until sauce thickens slightly.
- Combine noodles and broth: Return the fried noodles to the pan. Pour in the simmering fish broth gently over the noodles. Mix everything well to evenly distribute ingredients. Simmer for 7-8 minutes until the broth is fully absorbed.
- Rest noodles: Once broth is absorbed, cover the pan with a lid, turn off heat, and let sit for a few minutes to allow noodles to finish cooking with steam.
- Make homemade garlic alioli: In a mortar, pound 3 roughly chopped garlic cloves with a pinch of sea salt into a paste. Add 1 egg yolk and 1 teaspoon fresh lemon juice. Slowly whisk in 1 cup extra virgin olive oil in a circular motion until emulsified into a mayonnaise-like texture. Season with sea salt and black pepper.
- Make quick mayo garlic alioli: In a bowl, combine 1/2 cup mayonnaise, 2 grated garlic cloves, 2 teaspoons fresh lemon juice, and 1 tablespoon extra virgin olive oil. Season with sea salt and black pepper. Whisk until creamy.
- Serve: Transfer noodles to serving dish, top with garlic alioli of choice, and garnish with fresh parsley. Serve alongside pan-fried fish and Spanish red wine for a complete meal.
