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Fideua with alioli
Fideua with alioli
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Prep Time:
380 minutes
Cook Time:
35 minutes
Total Time:
415 minutes
"Spanish fideua: a tantalizing twist on paella with fideos noodles from Valencia, Spain."
Ingredients:
  • 1kg clams (vongole)
  • 1kg pipis
  • 6 cloves garlic, 5 thinly sliced, 1 finely chopped
  • 60ml lemon juice
  • 2 egg yolks
  • 500ml olive oil
  • 400g spaghetti, broken into thirds
  • 1/4 tsp saffron threads
  • 2.50 gm smoked paprika
  • 2.50 gm sweet paprika
  • 2 long red chillies, seeded, thinly sliced
  • 500ml white wine
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 60ml olive oil
Instructions:
  • Thoroughly rinse clams and pipis under cold running water, then place them in a large container and refrigerate overnight after covering with cold water.
  • In a food processor, blend finely chopped garlic, lemon juice, and egg yolks until smooth. With the processor running, slowly add 1 1/2 cups (375ml) light olive oil, a few drops at a time, then in a steady stream until the mixture is thick and creamy. Season with salt and ground white pepper. Chill until needed.
  • Rinse seafood thoroughly under cold running water. In a large saucepan over medium-high heat, bring 1.5 liters of water and 3 teaspoons of sea salt to a boil. Add clams and pipis, cover, and cook for 5-7 minutes until the shells open. Drain off liquid, set aside 3 cups (750ml) of stock, and discard or freeze any excess.
  • In a 35cm paella pan or large, deep frying pan, heat the remaining light olive oil. Toast spaghetti over medium heat for 5-7 minutes. Add sliced garlic, saffron, paprikas, and chili; cook for another minute. Pour in wine and simmer for 3 minutes until it evaporates. Add reserved stock and cook for 10-12 minutes until the liquid is absorbed and pasta is al dente. Stir in seafood, parsley, and extra virgin olive oil. Serve the fideuà with alioli.

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