Put the heads off of the cigalas and set the tails aside. Heat the olive oil in a medium pot over medium-high heat and add the heads and the garlic. Using a wooden spoon or potato smasher, crush the heads and saute them with the garlic until they turn red. Add 2 quarts of water, the onion, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, skimming any foam that forms on the top. Strain the stock through a fine-mesh strainer into a small pot, discarding the solids. Keep the stock hot over low heat.
Using a mortar and pestle, mash the garlic clove, parsley, and a pinch of salt into a paste. Drizzle in the olive oil as you continue to mash until the oil is well combined. Set aside.
Pre heat the boler.
Prepare the pasta. Heat the olive oil in a 13-inch paella pan over medium heat, add the pasta and saute until toasted and golden brown, 5 to 6 minutes. Spoon the pasta into a bowl and set aside. Increase the heat to medium-high and sear the reserved cigalas tails on each side in the same pan. Remove the tails to a plate and set aside. Season the ribs with salt, then arrange the ribs in the same pan and sear them on each side, about 2 minutes per side. Push the ribs to the edge of the pan and reduce the heat to medium. Add the salmorra to the paella pan and saute for 1 minute. Push the ribs back to the center of the pan and toss with the salmorras, cooking for 3 more minutes. Add the toasted pasta and stir until well combines. Sprinkle with the paprika, the pour in 3 1/2 cups of the reserved hot stock. Season to taste with the salt and cook over medium heat for 8 minutes. Reduce the heat to low. Split the cigalas tails in half with a sharp kitchen knife and add to the pan, shell side down, and cook for 2 more minutes.
Put the pan under the broiler and cook until the pasta on the surface starts to curl up and brown slightly, about 2 minutes. Remove the paella pan from the oven and drizzle with the picada verde.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (783g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 267 (24%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 20.8mg||1 %|
|Potassium 700.6mg||18 %|
|Total Carbohydrate 183.3g||54 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 173.6g|
|Protein 31.7g||45 %|
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Calories per serving: 1130
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