Freekeh Paella With Clams And Almond Aioli
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Slivered Almonds1 small
Garlic (clove, finely grated)3 tbsps
Olive Oil2 tbsps
Lemon Juice (fresh)1
Bay Leaf2 tbsps
Tomato Paste1 cup
Parsley (chopped fresh)Directions:
1
Almond aioli: Preheat oven to 350°
2
Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
3
Let cool
4
Pulse almonds and garlic in a food processor or blender until finely ground
5
With motor running, gradually stream in oil, lemon juice, then 1/4 cup water; process, adding water as needed, until aioli is light, smooth, and consistency of mayonnaise; season with salt
6
Cover; chill
7
Do ahead: Aioli can be made 1 day ahead
8
Keep chilled
9
Preheat oven to 350°
10
Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
11
Let cool
12
Pulse almonds and garlic in a food processor or blender until finely ground
13
With motor running, gradually stream in oil, lemon juice, then 1/4 cup water; process, adding water as needed, until aioli is light, smooth, and consistency of mayonnaise; season with salt
14
Cover; chill
15
Do ahead: Aioli can be made 1 day ahead
16
Keep chilled
17
Paella: Pulse onions in a food processor until finely chopped; transfer to a large bowl
18
Repeat, separately, with carrots, garlic, and chile, adding to bowl with onions as you go
19
Pulse chorizo in food processor until finely ground
20
Heat oil in a large skillet over medium and cook chorizo, stirring often, until crisp, about 5 minutes
21
Using a slotted spoon, transfer chorizo to a plate
22
Add vegetables and bay leaf to skillet; season with salt
23
Cook, stirring often, until moisture is evaporated and vegetables have started to brown, 12–15 minutes; this is your flavor base
24
Add freekeh and cook, stirring, until lightly toasted and fragrant, about 3 minutes
25
Add tomato paste and cook, stirring, until darkened in color, about 2 minutes
26
Stir in chorizo and 4 1/2 cups water; season with salt
27
Bring to a simmer, cover, and cook, adding more water if liquid evaporates too quickly, until grains are al dente and almost all liquid is absorbed, 45–50 minutes
28
Nestle clams in freekeh and cover skillet
29
Cook until clams open, 7–10 minutes; discard any that don't open, along with bay leaf
30
Increase heat to medium-high and cook until clam juices evaporate and freekeh is tender, about 5 minutes
31
Top with pickled peppers and parsley; serve with aioli and lemon wedges
32
Pulse onions in a food processor until finely chopped; transfer to a large bowl
33
Repeat, separately, with carrots, garlic, and chile, adding to bowl with onions as you go
34
Pulse chorizo in food processor until finely ground
35
Heat oil in a large skillet over medium and cook chorizo, stirring often, until crisp, about 5 minutes
36
Using a slotted spoon, transfer chorizo to a plate
37
Add vegetables and bay leaf to skillet; season with salt
38
Cook, stirring often, until moisture is evaporated and vegetables have started to brown, 12–15 minutes; this is your flavor base
39
Add freekeh and cook, stirring, until lightly toasted and fragrant, about 3 minutes
40
Add tomato paste and cook, stirring, until darkened in color, about 2 minutes
41
Stir in chorizo and 4 1/2 cups water; season with salt
42
Bring to a simmer, cover, and cook, adding more water if liquid evaporates too quickly, until grains are al dente and almost all liquid is absorbed, 45–50 minutes
43
Nestle clams in freekeh and cover skillet
44
Cook until clams open, 7–10 minutes; discard any that don't open, along with bay leaf
45
Increase heat to medium-high and cook until clam juices evaporate and freekeh is tender, about 5 minutes
46
Top with pickled peppers and parsley; serve with aioli and lemon wedges