Fideo Seco Recipe with Cuttlefish - Great British Chefs

Ingredients

• 250g of fideo noodles
• vegetable oil, for deep-frying
• 5 garlic cloves, peeled but left whole
• 1 onion, finely chopped
• 150g of chorizo, skin removed
• 200ml of chicken stock, or fish stock
• 20g of seaweed, either fresh or rehydrated dried seaweed, chopped
• 1 onion, quartered, unpeeled
• 5 cherry tomatoes
• 4 chipotle chillies, soaked overnight in cold water
• 150g of cuttlefish, cleaned and trimmed
• rapeseed oil
• 40ml of kombucha, or a mix of lemon and orange juice
• 1 tsp capers, chopped
• 1/2 scotch bonnet chilli, finely chopped
• 5g of parsley stalks, finely chopped
• salt