Squid and Shrimp Fideuà with Allioli
This recipe details the preparation of a classic Spanish allioli, a rich and pungent garlic mayonnaise. It involves carefully emulsifying fresh garlic, egg yolk, and a blend of neutral and extra-virgin olive oils to create a creamy, flavorful condiment.
Equipment
- 1 Mortar and Pestle Alternatively, an immersion blender or small food processor can be used for faster emulsification.
- 1 Small Mixing Bowl If using a whisk or immersion blender.
- 1 Whisk If preparing manually, a good sturdy whisk is essential.
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Main
- 1 to 2 small garlic cloves
- ½ teaspoon kosher salt
- 1 large egg yolk
- ½ cup neutral oil such as grapeseed
- 1 to 3 teaspoons water
- ½ cup extra-virgin olive oil
Instructions
- Peel and finely mince the garlic cloves, then place them in a mortar with the kosher salt.
- Pound the garlic and salt with a pestle until a smooth, fine paste is achieved. (If using a food processor, blend until very fine).
- Add the egg yolk to the garlic paste and mix thoroughly, either with the pestle or by whisking/blending.
- While continuously whisking vigorously (or with the food processor running on low), slowly drizzle in the neutral oil in a thin, steady stream until fully incorporated and the mixture begins to thicken.
- Continue slowly adding the extra-virgin olive oil in the same manner, maintaining the emulsion until all oil is incorporated and the allioli is thick and creamy.
- If the allioli becomes too thick, or to achieve a desired looser consistency, gradually whisk in 1 to 3 teaspoons of water, a few drops at a time, until the texture is perfect.
- Taste the allioli and adjust for salt if necessary. Serve immediately or store covered in the refrigerator.
- For best flavor, allow the allioli to rest for at least 30 minutes before serving to let the flavors meld.
Notes
Achieving a stable emulsion for allioli requires patience; drizzle the oils in very slowly, especially at the beginning, to prevent the sauce from breaking. Ensure all ingredients, particularly the egg yolk and oils, are at room temperature to aid in emulsification. For a milder garlic flavor, blanch the garlic cloves briefly before mincing. Taste and adjust the amount of water to reach your preferred consistency, keeping it thick enough to cling. The quality of your olive oil will significantly impact the final flavor, so opt for a good extra-virgin variety. This robust allioli is excellent not only with seafood but also as a dip for vegetables or spread for sandwiches.