FREEKEH PAELLA WITH CLAMS AND ALMOND AIOLI

Freekeh Paella with Clams and Almond Aioli image

Provided by Sara Kramer

Categories Rice Kid-Friendly Dinner Casserole/Gratin Clam Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Small Plates

Yield 4 servings

Number Of Ingredients 21

Ingredients

Almond aioli:
1/2 cup slivered almonds
1 small garlic clove, finely grated
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt
Paella:
2 onions, cut into large pieces
2 medium carrots, peeled, cut into large pieces
8 garlic cloves, peeled
1 medium-hot chile (such as a Hungarian wax pepper), stem removed
2 ounces dried chorizo, casing removed, coarsely chopped
3 tablespoons olive oil
1 bay leaf
Kosher salt
2 cups freekeh
2 tablespoons tomato paste
12 littleneck clams, scrubbed
4 hot pickled peppers from a jar, thinly sliced
1/4 cup chopped fresh parsley
Lemon wedges (for serving)

Steps:

Almond aioli:
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool.
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.
Do ahead: Aioli can be made 1 day ahead. Keep chilled.
Paella:
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.
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.
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.
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.
Top with pickled peppers and parsley; serve with aioli and lemon wedges.