After my paella dinner this weekend - Juan's Paella + Carigane Rosé - I still had leftover ingredients. I had initially planned to make two pans of paella, but both pans did not fit on the stovetop at the same time. So, I decided to do an encore dinner with a slight change: I used cuttlefish ink for a black version. Please note that this is not wholly traditional; I didn't use any squid, for example. But it was so delicious that I wanted to share what I made! Allioli a la Catalana Allioli, akin to the French Aioli, is an incredibly versatile sauce or emulsion that's ubiquitous across Spain. It's eaten with fish, meat, and vegetables and is traditionally made with a mortar and pestle. My version is made in the food processor, but it's still as rich and creamy. Ingredients for Allioli a la Catalana 3 or 4 whole cloves of garlic, peeled and pressed generous pinch of salt 1 egg yolk, at room temperature 1/2 organic lemon, juiced 1 C olive oil
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