Best 3 Freekeh Paella With Clams And Almond Aioli Recipes

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Embark on a culinary journey to the Mediterranean with our delectable Freekeh Paella with Clams and Almond Aioli. This vibrant dish masterfully blends the flavors of Spain and the Middle East, creating a symphony of textures and tastes. Dive into the depths of this hearty paella, where succulent clams release their briny essence, mingling with the nutty aroma of freekeh, a unique grain prized for its nutritional value. Each bite is elevated by the vibrant flavors of saffron, paprika, and a medley of aromatic spices.

As a delightful accompaniment, our Almond Aioli adds a creamy richness to the paella. Crafted with toasted almonds, garlic, and a touch of lemon juice, this luscious sauce tantalizes the taste buds with its nutty and tangy notes. Complementing the main course, we present a refreshing Cucumber-Mint Salad, a harmonious blend of crisp cucumber, refreshing mint, and a zesty dressing. And for a sweet ending, indulge in the delectable Almond-Crusted Dates, where succulent dates are enveloped in a crispy almond coating and drizzled with honey, creating a perfect balance of flavors.

Prepare to captivate your senses with this extraordinary culinary experience. Whether you're a seasoned paella aficionado or seeking an exciting new dish to grace your table, our Freekeh Paella with Clams and Almond Aioli is sure to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

MIXED SEAFOOD PAELLA WITH GARLIC AIOLI



Mixed Seafood Paella with Garlic Aioli image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 pound medium shrimp, shelled and deveined
1 pound firm white fish (such as monkfish), cut into 1-inch cubes
1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved
Coarse salt
6 cups fish stock
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1/3 cup olive oil
2 green bell peppers, seeded and finely chopped
10 cloves garlic, minced
1 teaspoon paprika
3 tomatoes, peeled, seeded and finely chopped
3 cups short-grain rice
1 tablespoon finely chopped parsley
2 bay leaves
1/2 cup frozen organic peas
16 mussels, cleaned
Garlic aioli (recipe follows)
8 cloves garlic, peeled
1/2 teaspoon salt
2 egg yolks*
1 teaspoon red wine vinegar
Juice of 1/2 lemon
1 cup olive oil

Steps:

  • Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
  • Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.

SEAFOOD PAELLA AND SAFFRON AIOLI



Seafood Paella and Saffron Aioli image

Provided by Alice Hart

Categories     lunch, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 large egg yolks
1 garlic clove, minced
Pinch of saffron threads
Salt
1 cup plus 3 tablespoons mild olive oil
A squeeze of fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika, preferably, sweet Spanish pimentón dulce
4 cups rich fish or chicken stock
2 cups bomba or Calasparra paella rice
1 cup fresh or frozen peas
12 ounces squid rings
1 1/2 pounds mussels or clams
12 ounces large shrimp, peeled with tails left on
2 tablespoons chopped parsley
Lemon wedges, for serving

Steps:

  • To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
  • To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
  • Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
  • Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
  • Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Use day-old rice: This will help the rice absorb more of the flavorful broth and prevent it from becoming mushy.
  • Toast the spices: Toasting the spices before adding them to the paella will help release their flavor and aroma.
  • Use a variety of seafood: Clams, mussels, shrimp, and calamari are all great options for paella. You can also add chicken or chorizo for a more robust flavor.
  • Don't overcrowd the pan: The rice needs to have enough room to cook evenly, so don't overcrowd the pan with too much seafood or vegetables.
  • Cook the paella over medium heat: This will help prevent the rice from burning and allow the flavors to develop slowly.
  • Let the paella rest before serving: This will help the rice absorb all of the delicious broth and flavors.
  • Serve the paella with aioli: Aioli is a creamy, garlicky sauce that is the perfect complement to paella. You can buy aioli from the store or make your own.

Conclusion:

Freekeh paella with clams and almond aioli is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of freekeh, clams, and almond aioli creates a unique and flavorful dish that is sure to please everyone at the table. So next time you're looking for a new and exciting paella recipe, give this one a try.

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