Name: Freekeh Paella with Clams and Almond Aioli
Yield: 4 servings
Ingredients: 1/2 cup slivered almonds; 1 small garlic clove, finely grated; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; Kosher salt; 2 onions, cut into large pieces; 2 medium carrots, peeled, cut into large pieces; 8 garlic cloves, peeled; 1 medium-hot chile (such as a Hungarian wax pepper), stem removed; 2 ounces dried chorizo, casing removed, coarsely chopped; 3 tablespoons olive oil; 1 bay leaf; Kosher salt; 2 cups freekeh; 2 tablespoons tomato paste; 12 littleneck clams, scrubbed; 4 hot pickled peppers from a jar, thinly sliced; 1/4 cup chopped fresh parsley; Lemon wedges (for serving)

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Freekeh Paella with Clams and Almond AioliPeden & Munk

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Recipe notes

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