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Ingredients
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Fideos and broth
Chorizo and aromatics
Cockles and finishing
Garlic-Sherry Alioli
Method
Fideos and broth
- 1
- 2
Add aromatics and wine
Push the toasted fideos to the side of the pan. Add the shallot and 2 minced garlic cloves (reserve others for alioli and cockles). Sauté until softened and fragrant, about 1–2 minutes. Sprinkle in sweet paprika and smoked paprika, stir to coat the fideos for 30 seconds. Pour in 1 cup dry white wine and bring to a simmer, scraping any browned bits from the pan.
- 3
Simmer in stock
Add 4 cups hot chicken or fish stock and 1 teaspoon salt and 1/2 teaspoon black pepper. Gently simmer, uncovered, stirring occasionally, until the fideos are tender and have absorbed most of the liquid, about 8–10 minutes. Adjust heat so it stays at a gentle simmer; add up to 1/4 cup extra stock or water if the mixture becomes too dry before the fideos are cooked.
Chorizo and aromatics
- 4
Cook chorizo
While the fideos simmer, in a separate small skillet over medium heat, add the sliced chorizo and cook until it releases its oil and the edges are crisp, about 4–6 minutes. Transfer cooked chorizo and rendered fat to the fideos pan, leaving about 1 tablespoon of fat in the chorizo pan for the cockles.
- 5
Cockles and finishing
- 6
Cook cockles
In the small skillet reserved with about 1 tablespoon rendered chorizo fat (add 1 tablespoon butter if pan is dry), heat over medium-high. Add the cleaned cockles, pour 1/4 cup of the white wine (from the 1 cup used earlier) or a splash of stock, cover, and steam for 3–4 minutes until cockles open. Discard any that do not open. Spoon the cooked cockles and their juices into the fideos pan and gently fold to combine.
- 7
Finish the dish
Taste the fideos and adjust seasoning with salt and pepper. Drizzle 1 teaspoon extra-virgin olive oil over the finished fideos and scatter 1 tablespoon coarsely chopped parsley. Let rest off heat for 1–2 minutes to thicken slightly.
Garlic-Sherry Alioli
- 8
Prepare garlic
Crush the 3 garlic cloves with a pinch of salt on a cutting board and finely mince or use a microplane. Mashing with the salt helps break down the garlic for a smoother alioli.
- 9
Emulsify
In a medium bowl, whisk the egg yolk with the 1 tablespoon sherry and 1/2 teaspoon sherry vinegar until combined. Begin adding the 3/4 cup neutral oil drop by drop while whisking vigorously to start the emulsion. Once the mixture thickens, stream the oil in a thin steady flow while continuing to whisk until fully incorporated and thick (about 3–5 minutes total).
- 10
Flavor and finish alioli
Whisk in 1 tablespoon extra-virgin olive oil, the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon juice. Taste and adjust seasoning or sherry/sherry vinegar balance. If too thick, thin with 1/2 teaspoon water at a time.
- 11
Serve
Serve the alioli alongside the finished fideos. Place a dollop (about 1 tablespoon per serving) on the plate so diners can add to taste.