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In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles.
Allioli
Fideuà
Mash garlic and salt with a medium-size mortar and pestle (about 1 1/2 cups capacity) until mixture forms a mostly smooth paste. Add egg yolk, and blend with pestle to combine. Gradually add neutral oil drop by drop, stirring constantly with pestle, until mixture starts to thicken, stirring in water 1 teaspoon at a time if mixture becomes too thick to stir. Gradually add olive oil in a very thin stream, stirring constantly, until thick and creamy. Set aside.