Provided by Sara Kramer
Categories Rice Kid-Friendly Dinner Casserole/Gratin Clam Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 21
Steps:
- Almond aioli:
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool.
- Pulse almonds and garlic in a food processor or blender until finely ground. With motor running, gradually stream in oil, lemon juice, then 1/4 cup water; process, adding water as needed, until aioli is light, smooth, and consistency of mayonnaise; season with salt. Cover; chill.
- Do ahead: Aioli can be made 1 day ahead. Keep chilled.
- Paella:
- Pulse onions in a food processor until finely chopped; transfer to a large bowl. Repeat, separately, with carrots, garlic, and chile, adding to bowl with onions as you go. Pulse chorizo in food processor until finely ground.
- Heat oil in a large skillet over medium and cook chorizo, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate.
- Add vegetables and bay leaf to skillet; season with salt. Cook, stirring often, until moisture is evaporated and vegetables have started to brown, 12-15 minutes; this is your flavor base.
- Add freekeh and cook, stirring, until lightly toasted and fragrant, about 3 minutes. Add tomato paste and cook, stirring, until darkened in color, about 2 minutes. Stir in chorizo and 4 1/2 cups water; season with salt. Bring to a simmer, cover, and cook, adding more water if liquid evaporates too quickly, until grains are al dente and almost all liquid is absorbed, 45-50 minutes. Nestle clams in freekeh and cover skillet. Cook until clams open, 7-10 minutes; discard any that don't open, along with bay leaf. Increase heat to medium-high and cook until clam juices evaporate and freekeh is tender, about 5 minutes.
- Top with pickled peppers and parsley; serve with aioli and lemon wedges.
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Merigot Gueu
[email protected]Overall, I thought this recipe was a good starting point. The freekeh was a bit bland, but I think that could be easily fixed by adding more seasoning. The clams were cooked perfectly and the almond aioli was delicious.
Mulenga Daka
[email protected]I thought this recipe was pretty good. The freekeh was cooked perfectly and the clams were plump and juicy. The almond aioli was a nice addition, but I think it would have been better with a more flavorful sauce.
Laloo Kumar
[email protected]This recipe was just okay. The freekeh was a bit dry and the clams were a bit chewy. The almond aioli was the best part of the dish.
Talent Tatso
[email protected]I'm not sure what went wrong, but this recipe didn't turn out well for me. The freekeh was undercooked and the clams were overcooked. The almond aioli was the only thing that was good.
Nosipho Hanise
[email protected]This recipe was a disaster! The freekeh was overcooked and mushy, and the clams were rubbery. The almond aioli was the only thing that was edible.
Jhinuk Vai
[email protected]I found this recipe to be a bit bland. The freekeh was undercooked and the clams were a bit gritty. The almond aioli was the only thing that saved this dish.
Nawas Nawas
[email protected]This paella was a bit too salty for my taste, but otherwise it was very good. The freekeh was cooked perfectly and the clams were plump and juicy. The almond aioli was a nice touch.
Madelyn Baldwin
[email protected]This was my first time making paella, and it turned out great! The freekeh was a bit chewy, but I liked the texture. The clams were cooked perfectly and the vegetables were flavorful. The almond aioli was a delicious addition.
Drive Wealth_Club
[email protected]I'm not a huge fan of seafood, but I really enjoyed this paella. The freekeh was a great substitute for rice, and the clams added a nice briny flavor. The almond aioli was also a nice touch.
Solomon Anim
[email protected]The freekeh paella was delicious and the almond aioli was the perfect complement. I highly recommend this recipe.
Luxmoon Luxmee
[email protected]This was a delicious and easy-to-follow recipe. The freekeh paella was a hit with my family and friends. I will definitely be making this again!
Saeed Urrahman
[email protected]I followed the recipe exactly and it turned out perfectly. The paella was flavorful and the clams were cooked perfectly. The almond aioli was a great addition and added a nice richness to the dish.
TDE GH
[email protected]This recipe turned out great! The freekeh cooked evenly and had a nice chewy texture. The clams were plump and juicy, and the vegetables were cooked perfectly. The almond aioli added a delicious creamy flavor to the dish.
Mahmudol Hasan
[email protected]I've made paella before, but this freekeh version was a game-changer. The nutty flavor of the freekeh paired so well with the seafood and vegetables, and the almond aioli was the perfect finishing touch.
Zack10 John
[email protected]This freekeh paella was a delightful surprise! The combination of flavors and textures was spot-on, and the clams added a briny depth that really took the dish to the next level. I especially appreciated the almond aioli, which added a creamy richnes