"Rossejat Negro" is one of the most quintessential dishes on the menu at Cúrate Bar de Tapas. Guests who savor it at the restaurant experience a taste of the Mediterranean Sea. It features a rich seafood stock, short vermicelli noodles known as "fideos," and squid in its ink. Crafted with care and love, this dish is brimming with irresistible umami flavors.
For this kit, we've assembled a selection of premium ingredients and essential tools designed to make recreating "rossejat negro" at home a breeze. We've also adapted the restaurant's recipe to ensure that it's every bit as delectable as the Cúrate version!
The term "rossejat" derives from "rossejar," a Catalan verb meaning "to toast." The noodles are lightly toasted in olive oil before being combined with the stock, resulting in a delightful golden brown hue and a remarkable depth of flavor.
We can't wait for you to try it at home! Here's what's included:
Pata Negra Paella Pan | These pans have proven themselves the best in the business, enduring rigorous testing at Cúrate Bar de Tapas with their ability to maintain their shape over hundreds of uses. Their thickness ensures even heat distribution, making them indispensable for achieving the rich and flavorful results that characterize traditional paella and rossejat dishes.
Gallo Fideo No. 1 Noodles | Fideos are thin vermicelli-like noodles renowned for their quick cooking time and capacity to absorb flavors. Lightly toasting them enhances their depth of flavor and nuttiness, elevating any dish. You can use them for this rossejat or try them in your next chicken noodle soup.
Aneto Squid Ink Paella Stock | Chef Katie Button swears by this stock, adding the Mediterranean Sea's essence to any dish. It has been shipped to renowned chef friends for high-profile events, used for "arroz negro" at the Food & Wine Classic in Aspen, CO, and more. It's a game-changer for recreating rossejat negro at home!
O-Med 100% Arbequina Extra Virgin Olive Oil | This mild and smooth olive oil pairs perfectly with chilled soups and is the ideal choice for "aioli," the creamy-garlicky condiment that adds the finishing touch to this rossejat and any paella dish.
