Name: Fideos with Clams, Shrimp, and Mussels
Yield: Serves 6
Cuisine: Spain
Ingredients: Sea salt and freshly ground black pepper; 1 pound fideos or spaghetti, broken into 1-inch lengths Garlic Mayonnaise; 1 dried New Mexico red pepper; 8 ounces small cultivated mussels, scrubbed; 1 pound medium raw shrimp; 8 ounces small clams or cockles; ¼ cup fish glaze; 3 garlic cloves, gently bruised; 18 blanched almonds, toasted; 5 tablespoons extra virgin olive oil; 3 red ripe tomatoes, halved, seeded, and grated; ⅛ teaspoon saffron threads; 1 large onion, thinly sliced; 1 teaspoon Spanish sweet paprika

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

“A dish that contains the essence of the sea, ” writes Catalan author Manuel Vázquez Montalbán of this unique Catalan fishermen’s preparation, which cooks toasted noodles in a flavorful fish broth until they are crispy on top but still soft and juicy underneath. A bowl of garlic mayonnaise is served on the side.

Ingredients

8 ounces small clams or cockles
8 ounces small cultivated mussels, scrubbed

Method

Scrub the clams and mussels under cold running water. Place in a bowl, cover with lightly salted water, and soak for 20 minutes. Drain, rinse, and keep cool until ready to use.
Stem and seed the dried pepper and tear it into pieces. Soak in a small bowl of hot water until soft, about 5 minutes; drain.
Peel the shrimp, reserving the shells. Season the