Recipe for the "Fideus Rossejats" with octopus carpaccio. For 4 people:

• 1 kg of fish or fish bones.
• 2 liters of water.
• 1 onion.
• 1 leek.
• 4 garlic cloves.
• ½ red pepper.
• 100 ml of sunflower oil.
• 2 ripe tomatoes.
• 1 tablespoon of sweet paprika.

To make the fish broth ("fumet"):

Saute the chopped vegetables until they are golden in colour. Add the sweet paprika, then add the fish and immediately follow with the cold water. Once it starts to boil, let it simmer for about 20 minutes. Afterward, strain it and set it aside.

To make the sofrito:

• 1 onion.
• 1 red pepper.
• 2 ripe tomatoes.

For the sofrito, finely chop the onion, red pepper, and ripe tomatoes. Saute them with a little bit of oil over low heat until they are well browned. Then, blend it all together.

To make the "fideus":

• 400 g of number 2 "fideus".
• 1 liter of fish broth.
• 100 g of sofrito.
• Boiled octopus, cooked "al dente", and sliced.
• Olive oil.

Cook the "fideus" in the oven until they reach a dark brown color. Keep the oven on at 200°C (392°F).

Once cooked, add the "fideus" to a pan with a little olive oil, then gradually add the sofrito and the slices of octopus. Let everything combine, then add the hot fish broth. Once it starts to boil, let it cook for 5 minutes on high heat, then lower the heat and let it simmer for another 3 minutes until the stock evaporates. Finally, place it in the oven for 3 more minutes.

Once you take it out of the oven, sprinkle a little smoked paprika, salt flakes, and a drizzle of olive oil. It can be served with garlic mayonnaise ("allioli"). Here is the recipe for "Fideus Rossejats" by Restaurant Les Veles.

Other recipes you might be interested in: The recipe from the fishermen of L'Ametlla de Mar: fried noodles, noodles with broccoli, rice with prawns, and seafood stew.

Recipe by: Restaurant Les Veles.

Photo by: Restaurant Les Veles.