Fideus with salsa negra and avocado cream

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Thomasina Miers
From Saturday Kitchen

Ingredients

For the fideus

  • 4 tbsp olive oil
  • 250g/9oz angel hair pasta or vermicelli
  • 600g/1lb 5oz fresh tomatoes
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1½ tsp sweet paprika
  • ½ tsp dried Mexican oregano
  • 1–2 tsp soft light brown sugar
  • 1 green chilli, finely chopped
  • 500ml/18fl oz vegetable stock
  • 3 tbsp salted capers, soaked in water and drained
  • salt

For the avocado cream

  • 1 large hass avocado (or 2 small), peeled and stone removed
  • 1½ tbsp lime juice (from 1–2 limes), plus extra if needed
  • 1½ tbsp chilled water, plus extra if needed
  • 1½ tbsp extra virgin olive oil, plus extra if needed
  • 2 tbsp finely chopped coriander stalks
  • 1 jalapeño or other green chilli, stem removed and roughly chopped (optional)
  • salt and freshly ground black pepper

For the salsa negra

  • 180ml/6¼fl oz rapeseed or groundnut oil
  • 15g/½oz arbol chillies, stems and seeds removed
  • 25g/1oz chipotle chillies, stems and seeds removed and cut into pieces
  • 10 black garlic cloves, chopped
  • 10 fresh garlic cloves, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp light brown sugar
  • ½ tsp cumin seeds
  • salt and freshly ground black pepper

To serve

  • crème fraîche
  • handful coriander leaves, roughly chopped
  • 1 lime, cut into wedges
  • 50g/2oz capers
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