Chlorophyll Pasta Stuffed with Foraged Greens

We went foraging on Montjuïc recently and had more greens than we needed. I've been meaning to try extracting chlorophyll to make green pasta again, and this was a great opportunity. After extracting, I had the left over vegetable pulp and used it to make a spanakopita-like stuffing for the pasta. It turned out really well, and I'd do it again.  I'm putting all the techniques here because I managed to nail the proportions of filling to pasta. 

This makes enough for dinner for two, with an extra batch of pasta, and some left over vegetable pulp. Measurements are flexible. 

Chlorophyll pasta filled with greens, with an anchovy butter sauce

Extract Chlorophyll

I've been able to greatly simplify the Chlorophyll extraction based on the French Laundry technique we used in 2004: you don't have to shock it and wait two days for the straining; you can do it at the moment. 

I got 28.5 g Chlorophyll from my greens, a 12% yield, which is within the range I got from the French Laundry technique, but it all depends on what greens you have. We had plantain leaf, wild chard, dandelion leaves, goosefoot, and probably some others -- each has a different amount of Chlorophyll.

235 g  Wild Greens

500 ml Water

Chop the Wild Greens and add to a blender with the Water.

Whiz thoroughly for a couple minutes -- I don't think you can over-blend this.

Strain through a fine strainer and squeeze all the green liquid into a pot; 

save the vegetable pulp for the filling.

Bring the green water to about 70C / 160F while stirring: you'll see the Chlorophyll start to precipitate out of the solution and flocculate into clumps.

Stir any Chlorophyll that's stuck to the bottom of the pot into the water.

Let it hang out a while, stirring occasionally to get as much Chlorophyll to precipitate as possible.

Strain through a very fine mesh filter: I used a reusable plastic mesh coffee filter, but a paper filter works well too.

Keep the Chlorophyll that's trapped in the filter.

Make the Pasta Dough

Our usual combination is 1 Egg to 100 g Flour for two people, half the typical Italian amount but it's enough for us. You'll need to adjust depending on the size of your Eggs and how wet your Chlorophyll is. I use a food processor but you can use a bowl and your muscles. We always make a double batch, and freeze half the finished dough for later. 

Half of the below makes enough for for the two of us us when filled and sauced.

 100 g      Flour

 100 g      Semolina Flour

            Salt

28.5 g      Chlorophyll, from above

   2 large  Eggs

Combine the dry ingredients in a food processor and whiz briefly to combine. 

Add the Chlorophyll and Eggs, and whiz on low speed.

The dough should come together into a collection of large crumbs;

Helen Rennie's YouTube video shows this well.

If it coalesces into a tight ball, it's a too wet, so add some Flour and whiz again;

if it remains powdery, add some Water and whiz some more.

Scoop the crumbly dough out onto a counter and knead into a tight ball:

it shouldn't be too sticky nor too stiff.

Cover in plastic and refrigerate until it's time to roll and stuff; freeze any extra.

Assemble the Filling

I was thinking of spanakopita: spinach, feta, and egg; a bit of lemon wouldn't have been out of place. You can use whatever you like.

This was just the right amount for our two-person, half recipe of dough from above. 

  1 large  Egg

100 g      Wild Greens Pulp, from above

100 g      Feta Cheese

           Nutmeg

           Salt

           Pepper

Whip the Egg so it's pretty uniform, and add the rest of the ingredients.

Whiz in the food processor you used above (no need to clean it) or combine well with a fork.

It shouldn't be soggy, nor dry and crumbly.

Roll and Fill the Pasta

I've been using an Atlas manual pasta roller for decades and have a feel for the dough, how much to fold to get the width right, etc. For stuffed pasta, the sheets need to be pretty thin, so you probably can't use a wine bottle like you can for strands. The Pasta Grannies make it look easy, but if you can roll thinly with a rolling pin, you're a better pasta maker than I will ever will be.

Cut the Dough in to 4 pieces and keep the ones you're not working with covered in the plastic film so they don't dry out.

Feed the dough through the widest setting (#0) to flatten, fold into thirds, and re-feed in the perpendicular direction. Repeat this a few times to laminate the dough. It should be almost as wide as the roller, but will  widen as you thin it next.

Dust both sides of the flattened dough with Flour.

Reduce the width of the rollers to the next setting (#1) and feed the dough through once.

Reduce again, and repeat.

Repeat until you're at the thinnest setting for stuffed pasta (#9 on my machine).

Unlike for strands, don't let the Pasta wait and dry out at all: stuff immediately so it adheres to itself without cracking.

I decided to make Agnolotti, which is like Ravioli with an extra flap. I suggest watching this YouTube Short, it's quite clear. Agnolotti filled with a soft filling is easy to pinch and seal; my filling is more stiff, which prevents sealing, so I dolloped small dots over the length. Instead of sealing the long edge, I found I could press out more air by first sealing between each dollop, then seal the long edge. Then cut, and seal each edge again to be sure.

Boil, Sauce, and Serve

Boil the filled Pasta in salted water until the dough is tender but still a little toothsome, about 5 minutes for my batch.

Sauce as you like: Irene made a simple but lusty anchovy and butter sauce which went well.

We used a strainer to transfer the cooked Pasta with a bit of its starchy water to the Sauce. Gently fold into the Sauce to coat. 

Serve.

This stood up well to a full-bodied red wine.

Brazilian Mousse de Maracujá (passion fruit)

We've been to three Brazilian restaurants recently and all offered a dessert I'd never had before: Mousse de Maracujá. Maracuya (also called Passion Fruit) is one of my favorite fruits -- intensely tart with crunchy seeds.

When coming up with recipes, I usually look at a bunch, omit outlying ingredients, average the amounts, and come up with what I hope is a typical version. For this one, some recipes were minimal, with only Frozen Maracuya, Heavy Cream, Sweetened Condensed Milk, a couple use Table Cream (20% fat, which makes a more firm mousse), one recommends Gelatin for a semi-solid consistency, and one recipe even included Cream Cheese. Some say to blend a long time (6-8 minutes), others claim that less blending is crucial. 

Despite my skepticism about the AI hype, this time I asked DuckDuckGo's LLM (GPT-4o mini) to synthesize a recipe. The one it came up with is quite simple, adding only Gelatin to give it a more firm texture, which I hope will be similar to the Passion Fruit Cremeaux we made 5 years ago. FWIW, I also asked ollama (gpt-oss:20b) on my Mac but it gave me a much more complicated recipe adding Egg Yolks, Butter, Whole Eggs, Vanilla. I'll stick with the simpler one.

If you don't have Gelatin or are vegetarian, the LLM suggested substituting 2 g Agar Agar; see below. Further prompting to replace both Gelatin and Agar had it substitute 100 g extra Heavy Cream, whipped and folded into the blended mixture, but won't go there this time.

Makes 5 small (165 ml) ramekins as shown above.

250 g   Passion fruit pulp, frozen

200 g   Sweetened Condensed Milk

200 g   Heavy Cream, 35% fat

  5 g   Gelatin, unflavored (or 2 g Agar Agar)

 30 ml  Water

 taste  Sugar

Thaw the frozen Passion Fruit Pulp.

In a small bowl, dissolve the 5 grams of Gelatin in 30 milliliters of water; let it sit for about 5 minutes to bloom, then gently heat until fully dissolved. If using Agar, in a small saucepan, combine 2 grams of Agar with 30 milliliters of Water; bring the mixture to a boil while stirring constantly and let it simmer for about 2-3 minutes until the Agar is completely dissolved; remove from heat.

In a blender, combine the thawed Passion Fruit Pulp, Sweetened Condensed Milk, and Heavy Cream. Blend until smooth, about 5 minutes. I used a stick blender, moving it up and down to ensure it was well combined. 

Slowly add the dissolved Gelatin / Agar to the blender, mixing well until combined.

Taste the mixture and add sugar if desired, blending again to incorporate.

Pour the mixture into serving cups. Refrigerate for at least 4 hours or until set.

Serve chilled, optionally garnished with fresh passion fruit seeds or a sprinkle of grated chocolate.

Next Time

The texture was good: not fluid but not so firm as to retain its shape on a spoon.

The only fault was that there were shards of the Gelatin which were not incorporated. This was probably due to drizzling the warm liquid into the cold Maracuya mixture, causing it to seize before the stick blender could incorporate it thoroughly. 

Next time: use a regular blender to incorporate the Gelatin immediately, and warm the Maracuya mixture a bit to prevent seizing. 

Atún encebollado: tuna with caramelized onions

This is a dish from Cádiz where the ancient Almadraba red tuna harvest takes place. It's easy to make, but has a rewarding flavor from rich ingredients. I like mine a little saucy, not soupy, juicy, not dry. It's frequently served with bread to sop up any remaining juices.  It may seem like a lot of Onions, but they'll cook down significantly, and it is the name of the dish.

Tasty, if not very photogenic

Some recipes cook the tuna as steaks and top with the onions, but I prefer chunks of tuna that give more opportunity to grab some onions. Most don't marinade nor sear the Tuna, but I think it gives more flavor than cooking it naked in the onions.

Look for red tuna (átun rojo) -- the traditional tuna from the Almadraba -- but yellowtail can be used if that's not available. Don't use the Ventresca cut, it's fat is too luxurious.

Serves 2, measurements are flexible

300 g       Tuna, fresh, cut into steaks
            Olive Oil, extra virgin
            Salt

            Pimenton
500 g       Onion, large, sliced into strips [4-5 whole onions]
  2 cloves  Garlic, sliced thin
  2 whole   Bay Leaf
            Oregano
 50 ml      Sherry
  5 g       Pimenton picante (spicy) or dulce (sweet) [1/2 Tbs]
            Parsley, minced, for garnish

Marinade the Tuna steaks with Salt, a dusting of Pimenton, and a good slather with Oil;  and let them marinade a while longer -- over night is OK.

Sear Tuna hot and fast, very briefly, to develop flavor and texture; you don't want to cook it because you'll finish it later in the onions and don't want it to dry out. Remove, and cut into bite-sized pieces while the onions cook.

Slice the onions into strips and sauté in Olive Oil with the Garlic until very soft and golden brown; this will take half an hour or more. It goes faster if you cover it, but remove the cover if it's too wet. Stir occasionally. Add Pimenton and stir to cook briefly. 

Add the reserved Tuna back to the Onions and stir in gently. Add the Sherry to deglaze and combine. Adjust Salt, Pepper, and Pimenton. Cook just a few minutes until the Tuna is barely cooked through -- do not overcook the Tuna or it will become dry. If the Onion mass is a bit dry and matted, loosen with a bit of Water.

Transfer to a warm serving dish, garnish with Parsley and serve.

This is frequently served with bread to sop up any remaining juices, or roasted potatoes or rice. You could add a fresh salad with tomatoes and roasted bell peppers. 

A dry white wine or Fino Sherry would go well, but it stands up to a full-bodied red wine too.

Needs some parsley 

Samin Nosrat's Ligurian Focaccia Bread

I've been working on Focaccia here because our excellent bakers don't sell it by the slab, only as finished sandwiches and such. My latest attempt gave me a lofty rise and good texture with minimal work. A Silpat prevents sticking, but parchment or foil should make a better bottom crust.

This recipe won The Kitchn's bake-off and they gush about it in another post. In the recipe, one commenter transcribed the amounts by weight from the video, which is where I'm starting from. If you combine the water from the dough and brine, you get an 85% hydration, about as high as I've seen.  A follow-up suggested adding Barley Malt, which I might try after mastering it the honey.

I can't get Diamond Kosher Salt here, so am using basic cooking salt, but measuring by weight so the density shouldn't be a factor. I'm baking in my small oven's baking tray, which is 38x30 cm (15x12 inch), which is a 77% the area of her 18x13 inch pan. In practice I've been using a 93% scale which fits comfortably enough, and that's what the SCALED amounts below are based on.

My first attempt at this used the food processor and more yeast because I didn't plan ahead for the overnight rise: it was promising but both rises took 5 hours, and the bottom burned a bit because I put the tray directly on the oven floor. The second attempt with her long rise took more than 14 hours for the first rise and 2 hours for the second, didn't come out lofty as I'd hoped, and it stuck to the tray. For the third try, I increased the scaled Yeast to 3 grams and got a good bubbly first rise overnight (12 hours) and a one-hour second rise; I baked on a Silpat which made removal easy but the bottom was a bit soggy so try parchment next time, but the rise and texture of the bread was rather good.

ORIGINAL   METRIC  SCALED BAKER%

Dough:

2 1/2 C     600 g   560 g ( 75%) Water, lukewarm

  1/2 tsp   1.7 g   3.0 g (0.4%) Yeast (increase from original)

2 1/2 tsp    15 g    14 g (1.8%) Honey (or Barley Malt)

5 1/3 C     800 g   750 g (100%) All Purpose Flour

    2 Tbs    18 g    17 g (2.2%) Salt

  1/4 C      50 g    47 g (6.2%) Olive Oil, Extra Virgin (plus extra)

                                 Rosemary, chopped (optional)

5 

Brine:

1 1/2 tsp     5 g   4.7 g (0.6%) Salt

  1/3 C      80 g    75 g ( 10%) Water, lukewarm

In a medium bowl, mix Water, Yeast, and Honey.

In a very large bowl, sift Flour and Salt, then add in Yeast liquid and Oil.

Stir to combine with a spatula and scrape down edges; this is easy since it's so fluid;

cover with film and let rise 12-14 hours, overnight is convenient.

Line the 38x30 cm tray with parchment or foil (the Silpat shown here keeps it too moist).

Spread 2-3 Tbs Olive Oil over the lined tray.

Fold the dough gently onto it self and pour into the tray.

Pour additional 2 Tbs Olive Oil over dough and spread gently.

Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. 

It will pull back but let it relax over 30 minutes, repeating the stretching a couple times to fill the pan.

Add chopped Rosemary if desired.

Dimple the dough with finger pads

Make a brine by dissolving the Salt in the Water, then pour over dough to fill dimples.

Let rise about an hour until the dough is light and bubbly.

About 30 minutes before the rise is due to finish, heat oven to 230C/450F.

Sprinkle dough with Flakey Salt.

Bake 25-30 minutes on a preheated surface; putting the tray directly on the floor the full bake time overcooked the bottom but might be OK for half the baking.

Bake until the bottom crust is crisp and golden; if needed, move the tray to an upper rack for a few minutes to brown it.

Remove and brush with 2-3 Tbs Oil over the whole surface; use a fancy Oil here if you have it.

Let cool 5 minutes then release Focaccia from pan with metal spatula and transfer to a cooling rack.

Cranberry Sorbet: the kind you find in a specialty store

We've made Cranberry Sauce for the holidays forever but this Thanksgiving in Barcelona I wanted to try making a Sorbet instead. I found David Lebovitz recipe, which was like my sauce, but with less Sugar. It's difficult to find Cranberries in Barcelona, but our favorite specialty fruit and veg store -- Giro, in the Mercat de Sant Antoni -- does carry them for their North American customers this time of year. Unfortunately, they're 5,80€ for a 130 g package, and I got two, but wish I'd gotten three -- ouch! (In US stores, they're $2.50 for a 12 ounce / 340 g bag). Below, I show Lebovitz' recipe and my version scaled down to 75% for the Cranberries I got.

(For what it's worth, Harold McGee's "The Curious Cook" shows these proportions for a Cranberry "soft ice": 3/4 C Cranberry,  13 Tbs Sugar, 3/4 C Water).

125 g    94 g    Water

100 g    75 g    Sugar

340 g   255 g    Cranberries, fresh

125 ml   94 ml   Orange Juice, fresh squeezed if possible

 15 ml   11 ml   Orange Liquor

 60 g    45 g    Water

Heat the first addition of Water and dissolve the Sugar, then add the Cranberries.

Boil slowly, covered, for about 10 minutes until all the Cranberries soften.

Let cool to room temperature.

Whiz with a stick blender, and add the Orange Juice, Orange Liquor, and second addition of Water.

I got about 400 ml of dense liquid from my 75% scaled recipe.

Chill overnight, and also chill your ice cream maker's canister.

Churn 20-30 minutes, then freeze tightly covered overnight or at least several hours to firm up.

This came out a bit too firm, it could use a bit more Sugar or Liquor to soften it for serving. It's a good taste, but not mind-blowing -- perhaps add a bit of acid.

Food Processor Focaccia: variations

Bakeries and some sandwich shops here sell Focaccia-based "sandwiches", but not just the bread, so I've gotta make it myself. I no longer I have a big KitchenAid stand mixer, so I wanted to try making the dough in my Bosch Multitalent 8 food processor. After one false start, this came out quite well: crunchy with a reasonably soft crumb, rich with oil, and versatile for making (say) tostadas con anchoas the next day. 

Much easier on the second attempt

In the US, I made Focaccia bread in US "half sheet" pans, but our oven in Barcelona is much smaller. Even the built-in tray is smaller, so I scaled my recipe by 77% to fit the reduced size:

Half-Sheet: 33x18 inch = 45x33 cm = 1485 cm^2 area
Oven tray: 38x30 cm = 1140 cm^2 area -- 77% of a half sheet pan

690 g   Flour [100%], regular (9% protein)

514 g   Water [74.5% hydration]

  9 g   Yeast [1.3%]

 12 g   Salt  [1.7%]

104 g   Olive Oil, extra virgin (115 ml) [15%]

 12 g   Rosemary, fresh, chopped fine, for topping

  7 g   Salt, coarse, for topping

Add the Water and Flour to the processor and whiz on slowest speed to combine.

Let rest 30 minutes to autolize (allow enzymes to convert starch to sugar, develop gluten, and slacken dough).

Add Yeast and whiz at lowest speed for 1 minute.

Add Salt and whiz at lowest speed for 2 minutes; the motor started smelling hot, and after a minute it shutdown due to thermal overload. Worse, the dough had escaped down the drive tube into the drive shaft. I scooped out all the dough into a bowl, covered, and let rise 45 minutes until about doubled. 

Cover oven tray with foil and pour in all the oil.

Spread the dough as much as you can, but it will spring back.

Refrigerate 10 minutes and spread again, ensuring you get oil under all the dough.

Repeat twice.

Top with chopped Rosemary and coarse Salt, dimple, and let rise an hour.

Bake 45 minutes at 180C.

Before and after:

Despite the trauma with the dough and the food processor, it turned out OK: a little more chewy than I'd like, perhaps a bit under risen and bubbly. 

Next time:

I'd like to make this again, avoiding problems and with some improvements. 

The Manual for the MC812M844 on Page 9 shows a maximum of 750 g Flour and 2 minutes low speed for the dough hook; I was under both of those. 

Try adding the Flour first, then while spinning (on slowest setting) drizzle in the Water, and stop when combined. I probably do not need the 1 and 2 minute whiz after adding Yeast and Salt, especially since it's a high-hydration dough; perhaps just spin to combine. Add Yeast and spin briefly, then Salt and spin again -- don't add at same time or the Salt will kill the Yeast (this discussion of the autolyse technique includes the Yeast in that step, delaying only the addition of Salt).

Use higher hydration percentage to encourage more bubbles and lighter texture. The ratio here is already high at 74%, how much higher can we push it?

In the USA, I used no/low-knead techniques with very little yeast and multi-day refrigerated ferments. Could I do the same here? Would it help? This no-knead recipe uses a first cold ferment then second room temperature rise in the pan; she uses 89% (!) hydration, and a higher temperature which might improve oven spring.

While pushing the oil under the dough, the foil tore -- irritating. I used foil in my sheet pans because the bread stuck fiercely, but maybe I can get away without it in this oven tray.

Consider using cold water to offset heat from the food processor.

If I have to reduce the volume of Flour, consider getting a new sheet pan to fit our small oven; the ones I have are dinky and really dinky. Size it for the maximum dough I can get in the food processor.

2025-11-13 Same recipe, no overflow

Since my food processor claimed it could handle the amount of flour, I use the same recipe. But this time, I added the Flour to the machine, and -- while running -- drizzled in the water until just combined. It did NOT run into the tube and drive shaft. After the same 30 minute autolysis, I briefly whizzed in the Yeast, then whizzed in the Salt and let it spin for a minute. 

The rest was largely identical to the previous attempt. This time I did NOT line the oven tray with foil, but ensured I pushed the oil under the dough on each chill and stretch step. I let it rise a bit longer in the final stage.

Finally, I started the oven higher, 225C, to get some oven spring for the first 15 minutes, then dropped back down to 180C for the final 30 minutes. 

It came out better than before, with crisp top and bottom, and a softer interior.

However, the inside had a fairly consistent fine crumb, rather than large holes I'd prefer. My hydration here is 74.4%, and I've seen recipes use around 80-85%, so I should try a wetter dough to see if it give me a more hole-y texture.

Irene thinks it has too much oil on the bottom. Many recipes just add Oil to the dough, which obviates the chill and stretch steps, but would require foil or paper in the baking sheet or oven tray.

2025-11-22 Same, with High Hydration

I'm looking for a more open whole texture, a little lighter. My recipe has been 74.5% hydration, but I saw other recipes with 79% and 84%, so I'll try that high end, otherwise all the same:

690 g   Flour [100%]

580 g   Water [84% hydration]

Spin the Flour and pour in the Water, and let it run until a fairly even consistency. This is quite wet so the motor didn't struggle. 

Proceed as before: 30 minute autolysis, spin with Yeast, spin with Salt for 90 seconds or so.

So wet, it pours almost like batter

Rise covered 90 minutes, fill oiled tray, 1 refrigerated rest (didn't need more to relax the dough), final 90-minute rise, bake starting at 225C then 180C.

It did not turn out as bubbly as I had hoped. However, the bottom was not as oily as the previous batches, and it wasn't as crispy. Perhaps I didn't let it rise long enough.  It was easier to pour out of the food processor and relaxed more easily, but I need to try something else.

Perhaps repeat, with middling hydration of 80% and incorporate the oil (possibly reducing the volume) directly in the dough -- but how would that turn out differently than my fine-crumb sandwich bread that also incorporates oil in the dough?

Future...

This bubbly no-knead recipe is 84% hydration and uses a paltry 1 Tbs (15 ml) Oil to 560g Flour, plus 4 Tbs in the pan. She uses a cold secondary ferment in the fridge overnight.

King Arthur's bubbly recipe (also no-knead) is 79% hydration with a low 5% Oil, a third of mine. Serious Eats has a similar 80% hydration no-knead recipe, 13% Oil, with a 3-day refrigerated rise.

The Kitchn gushes about Samin Nosrat's recipe which won their 4 recipe bake-off, and curiously douses the dough with Salt Water; unfortunately, they don't use weights so check the comments for the bakers percentages: 75% hydration (plus later brine!) and 8% Oil. A follow-up article recommends replacing the recipe's Honey with Barley Malt Syrup. Samin's recipe won their focaccia bake-off. I'm generally not fond of adding sweeteners to my bread, but I like Nosrat's book and show, and trust her: 2% isn't that much.

If high-hydration works well, consider adding oil directly to the dough, and spread on a foil- or parchment-lined tray to avoid the oily bottom Irene objects to.

Try using higher-protein strong / bread flour like this 12.9% "fuerza" flour.

Rossejat de Fideus

Rossejat means "roasted" in Catalan, here referring to rice or noodles which have been browned in oil before cooking. We're using short noodles here: "fideus" in Catalan or "fideos" in Spanish. Taste Atlas describes it succinctly: 

Rossejat de fideos is a seafood dish consisting of thin noodles toasted in olive oil, cooked in fish broth with cuttlefish, prawns, or shrimp, and typically served straight from the pan with allioli. It belongs to the same family of seafood-and-pasta preparations as fideuà but has its own character and place at the table.

In turn, fideuà is basically a paella made with short pasta instead of rice. I've written about it it before, with varying degrees of fidelity: Ravalistan, all’Assassina, and Casual. 

This Rossejat is less complex, coming together quickly, especially with thin noodles. It's surprisingly tasty for such simple ingredients.

Note how the short noodles have stood up vertically

This recipe is based on one from Spain on a Fork which has a helpful video. I prefer the thin "angel hair" noodles to the spaghetti-thick fideus; my package indicates they take only 2-4 minutes to cook, rather than 6-12 for thicker ones. I've added some Choricero pepper to the base to enrich the flavor, and topped with sautéed Squid for our dinner. Use a flavorful fish stock; Irene made a richly flavored one I used here. I prepared this in a thin Paella on a portable gas burner, but you can use any pan you like, even non-stick.

This serves 2.

400 ml      Fish Stock
            Olive Oil, extra virgin
250 g       Squid, cleaned
125 g       Fideus, thin, "angel hair"
  3 cloves  Garlic, minced
  2 g       Pimenton Dulce (1 tsp)
  1         Choricero Chili, dry, seeded, hydrated, chopped fine
  1         Tomato, flesh grated, without skin
  4 g       Parsley, finely chopped (1 Tbs)

            Salt

            Pepper

Heat the Fish Stock in a pot to a bare simmer so it will cook the fideos quickly.

In a Paella or other flat pan, heat some Olive Oil, and then sauté the Squid until browned; remove and slice the tubes into rings.

Add more Olive Oil if needed and sauté the Fideos until toasted, a few minutes; stir frequently as they can burn quickly; reserve.

Add the Garlic (and Olive Oil if needed), and sauté until softened. Add the Pimenton and stir quickly and briefly so it doesn't scorch, then add the chopped Choricero and cook for a minute. Add the grated Tomato pulp and Parsley, and cook a few minutes to concentrate the flavor and thicken.

Add the browned Fideos and the Stock, and stir to distribute everything. Crank up the heat and simmer vigorously for a few minutes until the Fideos are barely cooked; don't let them get mushy.  Ideally, the Fideos will be al dente with just a little of the Stock left in the pan; if not, crank the heat or add more Stock as needed. Add Salt and Pepper to taste. Near the end, top with the Squid.  Turn off the heat and cover with a lid for a few minutes to let the Fideos absorb all the Stock.

If you're lucky, you'll notice that most of the strands of Fideos will have stood up vertically. I don't know why this happens but I've seen it in my better attempts, as well as in photos online. 

This should be topped with a zesty Aioli (Rapidísimo, Toum), and served with a strong red wine to stand up to the rich flavors.

2025-12-12 Not as tasty -- stock? choricero?

I made this again, same as before (except I added a bit of Perch I needed to use) and it lacked the rich taste it had before. It was a different batch of Irene's gelled Fish Stock, a I let the Choricero hydrate all day.  Perhaps the fish stock was not as tasty as before, and maybe I took too much flavor from the Choricero.

It looked good, and again the Fideus stood up

Next time, use Choricero pulp (easy to find in jars here), and taste the Stock to see what it's like.