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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Seafood Fideua with Alioli

Gregory Clapp

I've been making this dish a lot lately for guests and everyone wants the recipe.  I hope you enjoy it as much as we do.  If you don't own a paella pan, a large sauté pan will work fine.

  • ¼ cup olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • ½ teaspoon smoked sweet paprika
  • 1 teaspoon salt
  • 1 lb cod or other white fish cut into cubes
  • 8 oz frozen squid rings thawed
  • 1   10 oz can baby clams in clam juice
  • 2   8 oz bottles clam juice
  • 10 oz fideos pasta
  • ¼ cup parsley chopped

Heat oil, onion, and garlic in a paella pan until onions are translucent.  Add paprika and salt.  Add fideos and stir to coat pasta with oil.  Add one bottle of clam juice, and the clams with juice.  Cook until liquid is absorbed.  Add fish and half of the other bottle of clam juice.  When fish is cooked, add squid and more liquid if needed (just heat the squid as long cooking will make it tough).  The liquid should be absorbed, the pasta will be tender, and the bottom of the fideua will be browned.  Remove from heat and sprinkle with  parsley to garnish.  Serve with alioli.
Serves 6.

  • 2 to 3 cloves of garlic
  • pinch of salt
  • 2 tablespoons olive oil
  • ¾ cup mayonnaise

Mash garlic with a pinch of salt in a mortar and pestle.  When it forms a paste, add oil and continue working.  When garlic mixture is smooth, remove and scrape off pestle.  Add mayonnaise and stir together.  Move mixture to a serving bowl.