Noodle Paella with Pork Short Ribs and Norwegian Lobsters Spanish Recipe

Noodle Paella With Pork Short Ribs And Norwegian Lobsters Spanish Recipe

Ingredients

For the STOCK

• 6 cigalas (norwegian lobsters), or large head-on shrimp
• 1 tablespoon spanish extra-virgin olive oil
• ½ head garlic, papery outer skin removed, broken into cloves
• ½ onion, peeled
• 1 bay leaf
• 1 teaspoon black peppercorns

For the PICADA VERDE

• 1 small garlic clove, peeled
• ¼ cup fresh flat-leaf parsley leaves
• pinch of salt
• 1 tablespoon spanish extra-virgin olive oil

For the PASTA

• 2 tablespoons spanish extra-virgin olive oil
• 2 cups short fine spanish noodles or 8 ounces angel-hair pasta, in 1-inch pieces
• 1-pound slab baby back ribs, halved lengthwise and separated into riblets
• sea salt to taste
• ½ cup salmorra
• ? teaspoon sweet pimenton (spanish smoked paprika)

Method

1. Prepare the stock: Pull the heads off of the cigalas and set the tails aside
2. Heat the olive oil in a medium pot over medium-high heat and add the heads and the garlic
3. Using a wooden spoon or potato masher, crush the heads and saute them with the garlic until they turn red
4. Add 2 quarts of water, the onion, bay leaf, and peppercorns
5. Bring to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, skimming any foam that forms on top
6. Strain the stock through a fine-mesh strainer into a small pot, discarding the solids
7. Keep the stock hot over low heat

For the Picada

1. Using a mortar and pestle, mash the garlic clove, parsley, and a pinch of salt into a paste
2. Drizzle in the olive oil as you continue to mash until the oil is well combined
3. Set aside
4. Preheat the broiler
5. Prepare the pasta: Heat the olive oil in a 13-inch paella pan over medium heat, add the pasta and saute until toasted and golden brown, 5 to 6 minutes
6. Spoon the pasta into a bowl and set aside
7. Increase the heat to medium-high and sear the reserved cigalas tails on each side in the same pan
8. Remove the tails to a plate and set aside
9. Season the ribs with salt, then arrange the ribs in the same pan and sear them on each side, about 2 minutes per side
10. Push the ribs to the edge of the pan and reduce the heat to medium Add the salmorra to the paella pan and saute for 1 minute
11. Push the ribs back to the center of the pan and toss with the salmorra, cooking for 3 more minutes
12. Add the toasted pasta and stir until well combined
13. Sprinkle with the pimenton, then pour in 3½ cups of the reserved hot stock
14. Season to taste with salt and cook over medium heat for 8 minutes
15. Re-duce the heat to low
16. Split the cigalas tails in half with a sharp kitchen knife and add to the pan, shell side down, and cook for 2 more minutes
17. Put the pan under the broiler and cook until the pasta on the surface starts to curl up and brown slightly, about 2 minutes
18. Remove the paella pan from the oven and drizzle with the picada verde

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