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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.

Active time: 1 1/2 hr Start to finish: 2 hr

Makes 8 first-course servings.

INGREDIENTS

• for tomato sauce
• 1/2small onion, chopped
• 1garlic clove, chopped
• 1tablespoon olive oil
• 1 1/2lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water
• 1/2teaspoon fine sea saltfor squid
• 1 1/2lb cleaned large squid, rinsed well
• 1/2teaspoon fine sea salt
• 1/4cup extra-virgin olive oil
• 2garlic cloves, thinly sliced
• 1/4cup finely chopped fresh flat-leaf parsleyfor fish stock
• 1/2small onion, finely chopped
• 1small leek (green part only), washed well and finely chopped
• 1garlic clove, finely chopped
• 1tablespoon olive oil
• 1/2lb bones and trimmings of any white fish such as sole, flounder, or whiting
• 3cups water
• 1cup dry white wine
• 1/2teaspoon fine sea saltfor pasta
• 1medium onion, minced
• 2garlic cloves, minced
• 2tablespoons extra-virgin olive oil
• 1/2teaspoon fine sea salt, or to taste
• 8oz very thin fideos in nests (cabello de ángel), broken up, or capellini, broken into 2-inch pieces

DIRECTIONS Make tomato sauce:
Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.

Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.

Prepare squid:
Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each bodyflat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.

Make stock:
Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.

Prepare pasta:
Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.

Sauté squid while pasta stands:
Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)

Mound squid on top of pasta and serve immediately.

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

• for dressing
• 2tablespoons vegetable oil
• 1 1/2tablespoons asian sesame oil
• 1/4cup fresh lime juice
• 1tablespoon asian fish sauce
• 2tablespoons sugar
• 2dashes hot sauce such as tabasco
• freshly ground white pepper to tastefor salad
• 3/4lb watercress, coarse stems discarded (about 6 cups loosely packed)
• 1 3/4cups thinly sliced napa cabbage (from 1 head)
• 1(1- to 1 1/2-lb) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice
• 1/2cup coarsely grated carrot
• 1/4cup torn fresh cilantro leaves
• 1/4cup torn fresh basil leaves
• 1/4cup torn fresh mint leaves

DIRECTIONS Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.

Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

INGREDIENTS

• 16-ounce package dried bean thread noodles (saifun)*6tablespoons vegetable oil
• 2skinless boneless chicken breast halves, finely chopped
• 18uncooked large shrimp, peeled, deveined, coarsely chopped
• 15garlic cloves, minced
• 1/2cup chopped green onions
• 1/2cup chopped fresh cilantro
• 3tablespoons chopped shallots
• 3tablespoons thai fish sauce(nam pla)*
• 3tablespoons fresh lime juice
• 2 1/2teaspoons minced seeded thai chilies* or serrano chilies

DIRECTIONS Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.

*Available at Asian markets and in some supermarkets.

This recipe is an accompaniment for Peach Blackberry Pie .

Try to roll out pie dough on a cold surface. If you have a little extra dough, roll it out and make a decorative cutout in the shape of a peach. Place it on the top of the pie.

Makes enough for one tart up to 10 inches in diameter or one 8- or 9-inch double-crust pie.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 10 tablespoons cold, unsalted butter, cut into small pieces
• 1/4 cup ice water

DIRECTIONS 1. Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add the butter and pulse the machine on and off until the mixture resembles coarse meal.

2. With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.) Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to form a thick disk. Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.

3. Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half and then into quarters. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.

4. Repeat the rolling process to make a top crust or another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.

5. Follow the individual pie (or tart) recipes for filling and baking.

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Makes 8 servings.

INGREDIENTS

• 1/4cup finely chopped shallot
• 1tablespoon dijon mustard
• 2tablespoons red-wine vinegar
• 1/3cup olive oil (preferably french) or safflower oil
• 1lb mesclun (mixed babysalad greens)

DIRECTIONS Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.