Roasted Fideo Pasta “fideuá” With Grilled Lobster, Clams, And Alioli Recipe
Rossejat de fideus, bogavante, almejas, y alioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Seafood
Broth
Alioli
Method
Preparation of Alioli
Make the Alioli
In a mortar and pestle or food processor, combine the whole garlic cloves and a pinch of salt. Mash until it forms a paste. Add the egg yolk and mix until well blended. Gradually add olive oil while whisking until the mixture emulsifies. Stir in lemon juice and adjust salt to taste.
Cooking the Pasta and Seafood
Prepare the Fideuá
In a large paella pan or skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in the chopped tomatoes and cook until they soften.
Add Pasta and Broth
Add the fideo pasta to the pan, stirring to coat. Sprinkle in smoked paprika, salt, and black pepper. Pour in the fish stock and bring to a simmer. Cook until the pasta absorbs most of the liquid and is al dente, about 10-12 minutes.
Incorporate Lobster and Clams
Gently fold in the chopped lobster and clams. Cover the pan and allow to steam for an additional 5-7 minutes, or until the clams have opened and the lobster is heated through.
Finish and Serve
Remove from heat and let it rest for a few minutes. Serve hot, garnished with alioli on the side.