Ingredients
- 4 smoked ham hocks
- 1/4 teaspoon saffron threads
- 12 scallions
- 1 1/4 pounds fideos, or angel hair pasta, broken into 1-inch lengths
- 1 pound large shrimp
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound abalone or oyster mushrooms, stems trimmed, caps sliced lengthwise 1/4 inch thick
- Salt and freshly ground pepper
- 8 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- 1 cup Spanish green olives, pitted and chopped
- 1/2 teaspoon crushed red pepper
- 1 cup dry sherry, such as fino
- 2 tablespoons fresh lemon juice
- 2 dozen Manila or littleneck clams, scrubbed
- 1/2 cup chopped cilantro
Description
Fideos Are Thin, Often Toasted Noodles That Are Used In A Paella-like Spanish Dish Called Fideua. Chris Ainsworth Cooks His Fideos Over The Grill With A Saffron-scented Ham-hock Broth And Head-on Prawns, But The Recipe Is Also Good With Standard Shrimp.
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