Fideos With Shrimp, Ham, And Clams


  • 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


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. Favicon
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