Fideus With Clams And Garlic Mayonnaise

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Servings: 4 Difficulty: Advanced
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A traditional Valencian seafood pasta dish featuring delicate noodles, a rich fish fumet, and a zesty garlic aioli.
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This classic Spanish dish, Fideu&# 195;¡ de Marisco, offers a sophisticated twist on paella using thin noodles instead of rice. The recipe begins with making a flavorful fish fumet from bones and aromatics, which serves as the cooking liquid for the pasta. The fideus are toasted in olive oil until golden, then simmered in the broth until tender. Fresh clams are steamed directly in the pot, releasing their briny juices into the sauce. The dish is finished with a creamy, pungent garlic mayonnaise (alioli) made from mayonnaise, minced garlic, buttermilk, and fresh chives. It’s a perfect balance of savory, creamy, and oceanic flavors, ideal for a special dinner or seafood lover’s brunch.

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Fideus With Clams And Garlic Mayonnaise

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 388.2

Description

This classic Spanish dish, Fideu&# 195;¡ de Marisco, offers a sophisticated twist on paella using thin noodles instead of rice. The recipe begins with making a flavorful fish fumet from bones and aromatics, which serves as the cooking liquid for the pasta. The fideus are toasted in olive oil until golden, then simmered in the broth until tender. Fresh clams are steamed directly in the pot, releasing their briny juices into the sauce. The dish is finished with a creamy, pungent garlic mayonnaise (alioli) made from mayonnaise, minced garlic, buttermilk, and fresh chives. It’s a perfect balance of savory, creamy, and oceanic flavors, ideal for a special dinner or seafood lover's brunch.

Ingredients

Directions

  1. Whisk mayonnaise, garlic, and buttermilk in a small bowl until smooth.
  2. Stir in minced chives.
  3. Season the mayonnaise mixture to taste with salt and pepper.
  4. Cover and refrigerate the mayonnaise for 1 hour to allow flavors to blend.
  5. Heat 1 tablespoon olive oil in a heavy large Dutch oven over medium heat.
  6. Add onion and leek and sauté until tender but not brown, about 10 minutes.
  7. Add white wine and boil until almost all liquid evaporates, about 2 minutes.
  8. Add fish bones, water, parsley, peppercorns, and bay leaf.
  9. Simmer the stock until liquid is reduced to 6 cups, about 1 hour.
  10. Strain the stock through a fine-mesh sieve; discard solids.
  11. Heat the remaining 2 tablespoons olive oil in the same heavy large Dutch oven over medium-high heat.
  12. Break pasta into 2-inch lengths and add to the Dutch oven.
  13. Sauté pasta until golden brown, stirring frequently, about 5 minutes.
  14. Pour the prepared stock over the pasta.
  15. Cook until pasta is almost tender, but mixture is still soupy, about 3 minutes.
  16. Add clams, pushing them into the broth.
  17. Cover and cook until clams open, about 8 minutes.
  18. Discard any clams that do not open.
  19. Season the fideuá to taste with salt and pepper.
  20. Ladle into bowls.
  21. Spoon a dollop of the garlic mayonnaise over each serving and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.2kcal
% Daily Value *
Total Fat 41.3g64%
Saturated Fat 6.0g30%
Cholesterol 5.7mg2%
Sodium 172.2mg8%
Total Carbohydrate 4.0g2%
Dietary Fiber 0.5g2%
Sugars 1.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fideua, clams, seafood, pasta, spanish, garlic, mayonnaise, alioli, fish stock, vermicelli, seafood pasta, dinner, brunch, chives, leek, onion, olive oil, wine, herbs, comfort food
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