Steamed Clams With Chorizo, Citrus And Saffron Aioli
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
34
Spice
69
Sweetness
49
Sourness
52
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat olive oil
3
Add the garlic cloves and let infuse the oil
4
Slice chorizo into 1/2-inch coins
5
Add chorizo into pan and render
6
Add clams
7
Pour wine over clams
8
Cover pan and let clams steam, about 5 minutes, or until all the clams have opened
9
Once cooked through, discard any clams that have not opened
10
Finish by squeezing half an orange over clams
11
Remove clams and chorizo using slotted spoon into large bowl
12
With the remaining broth, whisk in Saffron Aioli
13
Pour mixture over clams and chorizo
14
Sprinkle with parsley
15
Steep saffron in hot water
16
In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend
17
While blending, drizzle in the olive oil and emulsify
18
Thin with a little water, if desired