Recipe courtesy Tyler Florence
Begin by grinding up chorizo in food processor. Set a large, heavy-based pan over medium heat and add a 2-count of extra-virgin olive oil. Dump in garlic and orange peel followed by ground chorizo. Gently sauté until fragrant and fat begins to render. Add clams followed by wine. Season, then cover and steam for 12-15 minutes until clams are opened. To finish, remove lid and spoon 1/4 cup of saffron aioli over the top. Toss to combine and coat the clams. Serve in a large bowl garnished with flat-leaf parsley.
1/2 teaspoon Saffron threads, soaked in a tablespoon of warm water
3 egg yolks
1/2 cup blanched slivered almonds
3 heaped tablespoons Spanish paprika
juice of half a lemon
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender, add saffron (water and all), yolks, almonds, lemon and paprika. Turn on the blender and pour in the olive oil in a slow and steady stream so the aioli emulsifies. Finish by adding a drizzle of olive oil and season with salt and pepper. The aioli will be a bright vibrant color. Refrigerate until ready to use.
Edited: July 31st, 2009