Name: Spring green & squid fideua negra
Ingredients: 200g spring greens, trimmed; 2 garlic cloves, roughly chopped; 20g ginger, peeled and roughly chopped; 1 jalapeno, deseeded and roughly chopped; 10g coriander, roughly chopped; 1 shallot, peeled and roughly chopped (50g); 80ml olive oil; 250g squid ink spaghetti, broken into 2cm pieces; 600ml fish stock; 200g cleaned squid, tentacles separated and reserved, bodies cut into ½ cm rings; 3 tbsp double cream; 1 tbsp lemon juice; fine sea salt and black pepper

New

Main Summer

Serves 4

Prep 15 min

Cook 40 min

In Valencia, paella has a lesser-known but no less delicious cousin: fideuà, a seafood dish made with pasta instead of rice. This version uses squid ink pasta for dramatic flair and deep flavor – a simple twist that turns it into a showstopper. Pale squid and bright spring greens pop against the black noodles, while the base forms a crispy, golden socarrat, just like the traditional Spanish version. Don’t worry if you can’t find fresh squid – frozen works perfectly. Serve with a punchy green salad and a generous spoonful of garlicky aioli on the side.

Ingredients

200g	spring greens, trimmed
2	garlic cloves, roughly chopped
20g	ginger, peeled and roughly chopped
1	jalapeno, deseeded and roughly chopped
10g	coriander, roughly chopped
1	shallot, peeled and roughly chopped (50g)
80ml	olive oil
250g	squid ink spaghetti, broken into 2cm pieces
600ml	fish stock
200g	cleaned squid, tentacles separated and reserved, bodies cut into ½ cm rings
3 tbsp	double cream
1 tbsp	lemon juice
	fine sea salt and black pepper

Method

Place the first 6 ingredients into a food processor and blitz until finely chopped. Place the contents into a 28cm non-stick sauté pan. Add the oil and 1 ½ tsp salt and place over medium-high heat. Cook for 20 minutes, stirring occasionally, until dark green and fragrant.
Add the pasta and fry in the oily vegetables for 1 minute. Add the stock, bring to a simmer, then lower the heat to medium and cook for about 8 minutes, stirring often. The pasta should be just shy of al dente and most of the liquid absorbed.
Add the squid and cream, then mix well. Pat everything down in the pan evenly. Then increase the heat to medium-high and let it cook untouched for 7-10 minutes. You should hear the liquid evaporate and the pasta start to crackle as it starts to develop a crust on the base.
Remove from the heat. Grind over plenty of black pepper and drizzle the lemon juice. Serve immediately.