Fideuà with clams

AT A GLANCE

  • Serves 4 people

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.

  • 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 saffron threads
  • 400 ml fino sherry
  • ¼ cup coarsely chopped flat-leaf parsley
  • Extra-virgin olive oil and aïoli, to serve
01   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).
02   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 saffron 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.
03   Scatter fideuà with parsley, drizzle with extra-virgin olive oil and serve with aïoli.

Topics:

MAIN, FAST, CLAMS, AUTUMN, SPANISH, PAPRIKA, SHERRY, SPAGHETTINI

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

May 2016

May 2016

View Full Site