Fideua With Allioli

Pour another two cups of stock into the pan, arrange the whole (shell-on) jumbo shrimp decoratively on top, and transfer to the oven.

Bake until the top of the noodles are crusty and most of the stock has been absorbed, about 10-15 minutes. Discard any clams that havent opened.

Serve immediately, accompanied by plenty of lemon wedges and a large bowl of allioli.*If you are going to be using a paella pan, to make things easier on yourself (particularly if your pan is quite large) you can perform all the steps through the making of the sofregit (step

in a skillet (doesnt need to be ovenproof), then transfer everything to the paella pan for the final stovetop and oven cooking. This reduces the amount of time youll spend juggling the pan over multiple burners trying to get everything cooked evenly.(Mock) Allioli

Real allioli is made by pounding garlic and salt in a mortar and slowly stirring in olive oil until an emulsion is formed. It can be tricky, and truth be told I like this much simpler version just as much. If you want to try your hand at the real thing, theres a good recipe here; for this version, just remember to start it at least an hour before you plan to serve it.1 cup high-quality mayonnaise1/4 cup olive oil3-4 cloves garlic, pressed or crushed in a mortarjuice of half a lemon (or to taste)salt to taste1-2 tablespoons water (optional, for achieving a looser consistency)

Mix everything together and refrigerate, covered, for at least an hour to allow flavors to blend. This keeps a couple of weeks in the fridge.Like this:Like Loading...Related