This Fideua Recipe is created by Executive Chef Ruben Rodrigue and served at his renowned restaurant Kobo. This signature dish is a form of paella from Spain’s Valencia region made with squid ink, octopus, baby squid and saffron. Chef Ruben approaches each menu by first sketching out his concepts on paper and then transforming them into fully developed dishes

Ingredients:
Calamari (tube and tentacle) – Tomato – Onion – Garlic – Peppers – Leek – Paprika ( de a Vera prefered ) White Wine – Squid Ink – Angel hair pasta – Saffron – Tomato Paste – Sugar

Instructions

Steps: To Make This Delicious Fideua Recipe

Step 1 – make a Fondo (it’s a paella sofrito)

 Slowly cook all your veggies, towards the end add a couple hairs of saffron and adjust salt. Set aside.

Step 2 – break pasta into small pieces, place in tray and toast in oven.

–       Once toasted, set aside.

Step 3 – fine chop onions and cook slow with garlic, 

–       once they are cooked add the calamari and tentacles (make sure they are as dry as possible) 

–       turn on the heat as high as possible to eliminate water content and prevent calamar to shrimp too much.

Step 4 – Add white wine and a bit of broth, slowly cook until for about 15 minutes. 

Step 5 – In small brown add 2 tablespoons of squid ink, 1 of tomato paste pinch of sugar.

–       mix with a bit of hot water 

–       Add the calamari and finish cooking until tender, but with a nice texture. 

–       The calamari should not be falling apart.

Step 6 – Drain broth and set calamari aside

To make the fideuà a Paella pan is a must 
1 – Add Olive Oil to Paella Pan
2 – Add a spoon full of fondo 
3 – Add a cup of toasted pasta
4 – Add the calamari you have previously cooked 
5 – Cover, set aside and cook at medium heat until the Fiduà is about 75% done, and then place in oven
You will know it’s ready when it becomes dry and pasta looks like it is standing up.

This delicious Fideua Recipe is a signature dish served at Chef Rubens acclaimed Kobo Restaurant in New York City USA