Ingredients
- 1/2 pound fideos (fine pasta nests) or angel-hair pasta
- in 1-inch lengths
- 2 cups chicken stock
- 1 cup dry white wine
- Large pinch of saffron threads
- 1/2 pound medium shrimpshelled
- deveined and cut into 1/2-inch pieces
- shells reserved
- 7 tablespoons extra-virgin olive oil
- 4 ounces chorizo
- finely diced
- 2 tablespoons sliced garlic
- plus 1 garlic clove
- minced
- Large pinch of crushed red pepper
- Salt
- 4 large egg whites
- 1/2 cup mayonnaise
- 4 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350.
- Spread the fideos on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.
- In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil.
- Remove from the heat, cover and let stand for 1 hour.
- Discard the shrimp shells.
- In a large saucepan, heat 1 tablespoon of the oil.
- Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden.
- Add the crushed red pepper, fideos and the shrimp stock and bring to a boil, stirring.
- Cook over moderate heat, stirring constantly, until the fideos are al dente and the sauce is creamy, 5 minutes.
- Stir in the shrimp and season with salt.
- Remove from the heat and let cool to room temperature.
- Stir in the egg whites and refrigerate for 1 hour.
- Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick.
- Set them on a baking sheet and refrigerate for 1 hour.
- In a bowl, blend the mayonnaise, minced garlic and lemon juice.
- Whisk in 2 tablespoons of the oil and season with salt.
- In a large cast-iron skillet, heat 1 tablespoon of the oil.
- Add 3 cakes and cook over moderately high heat until browned on the bottom, about 4 minutes.
- Turn the cakes, reduce the heat to moderate and cook until heated through, about 3 minutes longer.
- Transfer to a plate and keep warm.
- Repeat with the remaining oil and cakes.
- Top the fideo cakes with the garlic mayonnaise and serve warm.
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