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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Toasted Noodles with Clams


Today I'm sharing a complete one-pot pasta dish that brings together the sea and the kitchen in the most satisfying way.




Ingredients

for 4 people
  • 400g no. 2 noodles.
  • 250ml olive oil.
  • 750g clams.
  • fish stock.

for the fish stock:

  • 200g crabs and mantis shrimp.
  • 600g rock fish, monkfish head, etc.
  • 1 onion.
  • 1/2 leek.
  • 2 ripe tomatoes.
  • salt.
  • olive oil.

for the quince alioli:

  • 250g cooked quince.
  • 250g extra virgin olive oil.
  • 1 clove garlic.
  • 1 tsp sugar.
  • salt.

Preparation

To make the stock, start with a large pot and a bit of oil. Sauté the chopped onion and leek until they turn translucent, then add the tomatoes cut into chunks. Let this sofrito cook down and concentrate – this is where the flavor builds. Add all the fish and sauté everything together for about 8 to 10 minutes. Pour in 1 liter of water, season with salt, and let it simmer for 45 minutes.
Strain the broth and set it aside.
For the alioli, blend the cooked quince with the minced garlic. Add salt and the sugar, then drizzle in the oil slowly while stirring constantly until it all comes together into a smooth sauce. Set this aside too.
 
Steam the clams open, then strain their liquid through a fine cloth strainer to catch any sand. Add this precious liquid to your fish stock. Remove most of the clams from their shells and set them aside – keep a few in their shells for serving later.
Heat the 250ml of oil in a wide pan and add the noodles. Keep them moving constantly over medium heat so they toast evenly all over – this is the "rossejat" part, where they get that beautiful golden color.
Preheat your oven to 200°C.
Drain off all the oil from the toasted noodles and return them to the pan.
Pour in the stock and add the shelled clams (remember to save those few with shells for garnish). Cook on high heat for 5 minutes on the stovetop, then slide the whole pan into the oven for another 5 minutes.
These noodles should come out dry – no broth left – and when you take them from the oven, you'll see the tips standing up proud and crispy.
Bring everything to the table with the quince alioli in a small bowl on the side.

Enjoy.

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