Name: Angel-Hair Pasta with Sauteed Squid
Cook time: 1 1/2 hr
Total time: 2 hr
Yield: Makes 8 first-course servings
Ingredients: 1/2 small onion, chopped; 1 garlic clove, chopped; 1 tablespoon olive oil; 1 1/2 lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water; 1/2 teaspoon fine sea salt; 1 1/2 lb cleaned large squid, rinsed well; 1/2 teaspoon fine sea salt; 1/4 cup extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/4 cup finely chopped fresh flat-leaf parsley; 1/2 small onion, finely chopped; 1 small leek (green part only), washed well and finely chopped; 1 garlic clove, finely chopped; 1 tablespoon olive oil; 1/2 lb bones and trimmings of any white fish such as sole, flounder, or whiting; 3 cups water; 1 cup dry white wine; 1/2 teaspoon fine sea salt; 1 medium onion, minced; 2 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon fine sea salt, or to taste; 8 oz very thin fideos in nests (cabello de ángel), broken up, or capellini, broken into 2-inch pieces

Fideua con Láminas de Sepia Salteadas

Fideos are a vermicelli-style noodle, sold in nests, that comes in several thicknesses. For this delicate dish, it's important to use the thinnest fideos possible, cabello de ángel (angel hair). Cuttlefish (sepia), a marine cephalopod of the same family as octopus and squid, is widely available throughout northern Spain; fresh squid is much easier to get in this country, however.

Recipe notes

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