Fideos with Shrimp, Ham and Clams

ACTIVE: 1 HR; TOTAL: 2 HR 30 MIN Fideos are thin. often toasted noodles that are used in a paella-like Spanish dish called fideua. Ainsworth cooks his fideas over the grill with a saffron-scented ham-hock broth and head-on prawns. but the recipe is also good with standard shrimp.

Fideos with Shrimp, Ham and Clams
Fideos with Shrimp, Ham and Clams

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Vegetable oil for frying

  • 7

    large shallots, thinly sliced

  • 1/4

    cup plus 2 teaspoons

  • extra-virgin olive oil

  • 3

    tablespoons sherry vinegar

  • salt and freshly ground pepper

  • 1

    pound mesclun

  • 1/4

    pound blue cheese, such as

  • Valdeon, crumbled

Directions

In a large skillet. heat1/4 inch of vegetable oil until shimmering. Add half of the sliced shalots and fry over moderate heat stirring a few times. until they are browned and crisp. about 3 minutes. Using slotted spoon. transfer the fried shallots to paper towels to drain. Fry the remaining shallots. In a large bowl. whisk the olive oil with the sherry vinegar and season with salt red pepper. Add the mesclun and blue cheese to the bowl and toss. Sprinkle the fried shallots over the mesclun salad and serve right away. 1. In a large pot. cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender. about 1 1/2 hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle. remove the meat and coarsely chop it; discard the hocks. 2. Preheat the oven to 400°. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes until browned. 3. Using scissors. cut down the back shell of each shrimp. Remove the dark intestinal veins leaving the shells intact. 4. Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet. season with salt and pepper and cook over moderately high heat stirring. until browned.about3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat stirring until fragrant about 2 minutes; stir in the chopped ham. olives and crushed red pepper. then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice. then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer. 5. Add the shrimp and clams to the skillets and simmer over moderately high heat turning the seafood a few times until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened. about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away. MAKE AHEAD The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth. chopped ham. scallions and shrimp separately.

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