Freekeh Paella with Clams and Almond Aioli
A Mediterranean twist on traditional paella using freekeh instead of rice, topped with fresh clams and a creamy almond aioli. This flavorful dish combines the smokiness of chorizo with seafood and a homemade nutty sauce.
Ingredients
- •½ cup slivered almonds
- •1 clove garlic
- •¼ cup olive oil
- •2 tablespoons fresh lemon juice
- •1 to taste Kosher salt
- •2 whole onions
- •2 whole carrots
- •8 cloves garlic
- •1 whole medium-hot chile
- •2 ounces dried chorizo
- •3 tablespoons olive oil
- •1 whole bay leaf
- •1 to taste Kosher salt
- •2 cups freekeh
- •2 tablespoons tomato paste
- •12 whole littleneck clams
- •4 whole hot pickled peppers
- •¼ cup fresh parsley
- •1 to serve lemon wedges
Cooking Instructions
- 1.
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool.
8 min
- 2.
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.
10 min
- 3.
Do ahead: Aioli can be made 1 day ahead. Keep chilled.
- 4.
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.
15 min
- 5.
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.
5 min
- 6.
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.
15 min
- 7.
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.
65 min
- 8.
Top with pickled peppers and parsley; serve with aioli and lemon wedges.
5 min
