Andalusian Clam and Noodle Casserole
Cazuela de fideos Andaluza
Serves 6
This is a classic Andalusian recipe that combines fried almonds, saffron, garlic, potatoes, noodles and seafood. It requires less than 30 minutes hands-on time and will make you feel like you stepped off the fast lane and took a vacation break on the Mediterranean.
2 lb / 1kg small clams or cockles
½ cup / 125 ml olive oil
½ cup / 125 ml blanched almonds, coarsely chopped
2 onions, diced
5 garlic cloves, chopped2 canned plum tomatoes, chopped
2 large potatoes, peeled and diced in ½ inch cubes
1 pinch of saffron infused in 2 tbsp very hot water
½ cup / 125 ml white wine
1 cup / 250 ml short noodles
1 ½ cups / 375 ml water
Wash the clams well and submerge them in water for a few hours in the refrigerator to clean them of grit and sand.
In a large casserole, heat the olive oil and fry the almonds until they are golden. Using a slotted spoon, remove the almonds and set them aside. When the almonds are cool, chop them coarsely.
In the same olive oil, sauté the onions and garlic. When the onions are soft add the tomatoes and sauté for another 5 minutes. Add the saffron and the water it was infused in, the white wine and the potatoes. Bring back to the boil and simmer for 5 minutes.
Add the water and the noodles. Bring back to the boil and simmer for 5 minutes. Add the toasted almonds and stir into the broth.
Gently add the clams into the broth, cover and simmer for 5 minutes until the clams open.