- 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 shrimp—shelled, 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
- 4 large egg whites
- 1/2 cup mayonnaise
- 4 teaspoons fresh lemon juice
How to make this recipe
Preheat the oven to 350°. Spread the <em>fideos</em> 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, <em>fideos</em> and the shrimp stock and bring to a boil, stirring. Cook over moderate heat, stirring constantly, until the <em>fideos</em> 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.
The wines of northern Spain are a natural pairing with these crispy Catalan-inspired cakesparticularly the rosés, which have enough body to stand up to the chorizo.