Fideuà with clams
Fideuà with clams
Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.
Serves 4
1 kg clams, soaked to remove grit
60 ml (¼ cup) olive oil
350 gm spaghettini, broken into thirds
1 garlic clove, very thinly sliced
1 tsp smoked paprika
1 tsp sweet paprika
¼ tsp safron threads
400 ml fino sherry
¼ cup coarsely chopped flat-leaf parsley
Extra-virgin olive oil and aïoli, to serve
1 - Bring 1 litre water and 1 tsp sea salt to the boil in a large saucepan over medium-high heat.
Add clams, cover and cook, shaking occasionally, until clams open (3-5 minutes). Drain, reserving 750ml stock and clams separately (freeze remaining stock for another use).
2 - Meanwhile, heat olive oil in a 35cm-diameter paella pan or large frying pan. Add spaghettini and stir over medium heat until lightly toasted (5-7 minutes). Add garlic, paprikas and safron and cook for a further minute. Add sherry, simmer until almost absorbed (2-3 minutes), then add reserved stock and simmer until liquid is absorbed and pasta is al dente (10-12 minutes).
Add clams in the last minute of cooking to reheat.
3 - Scatter fideuà with parsley, drizzle with extra-virgin olive oil and serve with aïoli.
Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.
Serves 4
1 kg clams, soaked to remove grit
60 ml (¼ cup) olive oil
350 gm spaghettini, broken into thirds
1 garlic clove, very thinly sliced
1 tsp smoked paprika
1 tsp sweet paprika
¼ tsp safron threads
400 ml fino sherry
¼ cup coarsely chopped flat-leaf parsley
Extra-virgin olive oil and aïoli, to serve
1 - Bring 1 litre water and 1 tsp sea salt to the boil in a large saucepan over medium-high heat.
Add clams, cover and cook, shaking occasionally, until clams open (3-5 minutes). Drain, reserving 750ml stock and clams separately (freeze remaining stock for another use).
2 - Meanwhile, heat olive oil in a 35cm-diameter paella pan or large frying pan. Add spaghettini and stir over medium heat until lightly toasted (5-7 minutes). Add garlic, paprikas and safron and cook for a further minute. Add sherry, simmer until almost absorbed (2-3 minutes), then add reserved stock and simmer until liquid is absorbed and pasta is al dente (10-12 minutes).
Add clams in the last minute of cooking to reheat.
3 - Scatter fideuà with parsley, drizzle with extra-virgin olive oil and serve with aïoli.
Fideuà with clams
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
