116 M AY 2019
Pickled Carrots and Daikon
PHOTO P. 80
ACTIVE 10 MIN; TOTAL 40 MIN
MAKES 2 CUPSUse any leftover pickles sprinkled over a
salad or stir-fry.1 cup matchstick-cut carrots
1 small daikon, cut into thin strips
(about 1 cup)(^1) / (^4) cup granulated sugar
1 cup tap water
(^1) / (^4) cup white vinegar
(^1) / 4 cup rice vinegar
11 / 2 tsp. kosher salt
Place carrots and daikon in a small air-
tight container. Combine sugar, 1 cup
water, white vinegar, rice vinegar, and
salt in a small saucepan. Bring to a sim-
mer over medium. Simmer, stirring often,
until sugar dissolves, about 1 minute.
Pour over carrot mixture. Let cool to
room temperature; cover and refrigerate
until ready to use.
Smoky Fideuà with Shellfish
and Garlic Aioli
PHOTO P. 71
ACTIVE 1 HR 20 MIN; TOTAL 3 HR
SERVES 6
A well-seasoned paella pan is your best
bet for this recipe. Be sure to cook all of
the moisture out of the vegetables before
adding the seafood stock to ensure the
crispiest noodles. For a version of this
recipe adapted for cooking in a skillet, visit
foodandwine.com/skillet-fideua.
1 lb. tomatoes (about 3 medium
tomatoes)
1 small (6-oz.) yellow onion
2 Tbsp. safflower oil
(^1) / 2 lb. peeled and deveined raw large
shrimp
6 Tbsp. extra-virgin olive oil, divided
18 oz. uncooked medium fideo pasta
(such as El Mexicano Fideo
Mediano)
1 head garlic, minced (about^1 /^2 cup)
(^1) / 2 tsp. kosher salt, plus more to taste
1 tsp. sweet mild pimentón
31 / 2 cups Seafood Stock (recipe follows)
or seafood paella stock (such as
Aneto)
12 clams, scrubbed
12 mussels, scrubbed and debearded
Garlic Aioli (recipe follows)
Lemon wedges, for serving
- Preheat oven to 425°F. Cut tomatoes in
half, and grate, flesh sides down, on large
holes of a box grater until only skin
remains. Discard skins; set tomato pulp
aside. Grate onion on large holes of box
grater; finely mince any remaining large
pieces. (You should have about 1 cup
onion.) Set aside. - Heat a 16-inch paella pan over
medium-high; add safflower oil. When oil
is hot, add shrimp. Cook shrimp until
seared on both sides, about 1 minute per
side. Transfer shrimp to a plate. Add 3
tablespoons extra-virgin olive oil; stir in
pasta. Cook, stirring often, until pasta is
toasted and darkened, 5 to 7 minutes.
Transfer to a plate. Add 2 tablespoons
olive oil to pan, and stir in grated onion.
Cook, stirring often, until golden brown,
about 7 minutes. Add garlic, salt, and
remaining 1 tablespoon olive oil. Cook,
stirring often, until onion and garlic are
deep brown, about 4 minutes. Stir in
tomato pulp, scraping up any brown bits
on bottom of pan. Cook until liquid evap-
orates and tomato pulp is deeply
browned, about 12 minutes. Stir in
pimentón; cook, stirring constantly, just
until aromatic, about 30 seconds. Stir in 1
cup seafood stock, scraping up any
browned bits from bottom of pan. Add
remaining 2^1 / 2 cups stock. - Increase heat to high, and bring to a
boil. Reduce heat to medium, and simmer
10 minutes. Add salt to taste. Return
pasta to pan, and stir to distribute evenly.
Transfer pan to preheated oven. - Bake fideuà 5 minutes; remove from
oven, and arrange clams and mussels in a
single layer on top. Return to oven, and
bake until a crust has formed around
edges of pan and top is lightly toasted,
about 15 minutes. - Remove from oven, and discard any
unopened clams and mussels. Arrange
shrimp over top, cover with aluminum foil,
and let stand 5 minutes. Serve with aioli
and lemon wedges. —KATIE BUTTON,
CÚRATE, ASHEVILLE, NORTH CAROLINA
WINE Crisp, grapefruit-y Albariño: 2017
Pazo de Barrantes
Seafood Stock
ACTIVE 55 MIN; TOTAL 1 HR 5 MIN
MAKES 4^1 / 4 CUPSThe flavor impact of homemade stock is
always worth the extra effort. Save shrimp
shells in the freezer until you have enough
to make a batch.2 small tomatoes, coarsely chopped
(about 1^1 /^4 cups)1 small green bell pepper, coarsely
chopped (about 1^1 / 4 cups)
1 large carrot, coarsely chopped (about(^3) / 4 cup)
1 cup chopped fennel (from 1 bulb)
1 Tbsp. safflower oil
4 garlic cloves, smashed and peeled
12 oz. raw shrimp shells (about 8 cups)
5 black peppercorns
1 fresh or dried bay leaf
5 flat-leaf parsley sprigs
7 cups water
- Stir together tomatoes, bell pepper,
carrot, fennel, oil, and garlic in a large
saucepan. Heat over medium-high until
mixture starts to sizzle, about 2 minutes.
Reduce heat to medium, and cook, stir-
ring occasionally, until tomatoes break
down and stick to bottom of pan, 20 to 25
minutes. Add shrimp shells; increase
heat to medium-high, and cook, stirring
often, until shells are orange in spots,
about 2 minutes. - Add peppercorns, bay leaf, parsley,
and 7 cups water. (Water should just
cover shrimp shells.) Bring to a boil over
high. Reduce heat to low, and simmer
until broth has a shrimpy aroma, about 1
hour. Skim off any foam. Remove from
heat, and cool 10 minutes. Pour through a
fine wire-mesh strainer into a bowl; dis-
card solids. Use immediately, or store in
an airtight container in refrigerator up to
2 days or in freezer up to 3 months.
Garlic Aioli
TOTAL 5 MIN; MAKES ABOUT 1 CUPA dollop of this homemade aioli adds a
rich creaminess to finish the toasty fideuà.1 large pasteurized egg
2 tsp. finely chopped garlic (from 2
medium garlic cloves)(^1) / 2 tsp. kosher salt
(^1) / 2 cup safflower oil
(^1) / 2 cup mild extra-virgin olive oil
3 Tbsp. water
Pulse egg, garlic, and salt in a food pro-
cessor until combined, about 2 times.
With processor running, pour safflower
oil, olive oil, and 3 tablespoons water
through food chute, and process until
thick and creamy, about 1 minute. Store
in refrigerator up to 3 days.