Fideos, Bay Scallop, Squid, Beef Tongue, Squid Ink Vinaigrette, and Aioli
For the Beef Tongue:
Combine the water, salt, sugar, and pickling spices in a saucepot and bring to boil. Mix until the salt and sugar are dissolved. Chill completely. Add the tongue and allow to sit for 3 days. Remove tongue from brine, and place in pot with chicken stock and mustard seed, fennel seed, chili, thyme, bay leaves, and salt. Braise until completely tender, about 4 hours. While still hot, peel the outer skin of the tongue. Allow to cool completely in braising liquid.
For the Squid:
Rinse the cleaned squid under cold water for 5 minutes. Combine everything but the squid in a blender. Purée until very smooth; pass through a chinois. Take 3 cups of the red pepper marinade and marinade the squid overnight. Reserve the remainder of marinade.
For the Fideos:
Heat a large rondeau and add the grapeseed oil. Heat a large rondeau and add the grapeseed oil. Add the pasta and stir with a wooden spoon until golden brown and toasted. Add the garlic, onion, and shallot. Cook for about 4 minutes until the vegetables are translucent. Add the white wine and stir. Cook the fideos like risotto, adding about 2 ounce of chicken stock at a time until the pasta is cooked al dente. Remove from heat and set aside.
For the Squid Ink Vinaigrette:
In a pot, combine the stock, oregano, garlic, shallots, peppercorns, and bay leaves. Bring to a simmer and reduce by half. Add the squid ink and reduce by half again. Strain. Add sherry vinegar and lemon juice. Whisk in enough olive oil to balance the acidity.
To Assemble and Serve:
In a hot oiled pan, sear the scallops with a handful of the marinated squid and about 1 cup of the diced beef tongue. When well browned, add about 3 cups cooked fideos, 3 tablespoons squid ink vinaigrette, 3 tablespoons red pepper marinade, the whole leaf parsley, and the sliced scallion. Mix well, and spread among four 8-inch cazuelas. Bake in a hot oven for 5 minutes. Serve with aïoli and a few slices of crusty bread.