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1
In a large pot, cover the ham hocks with water and bring to a boil.
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2
Simmer over low heat until the meat is tender, about 1 1/2 hours.
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3
Transfer the hocks to a large bowl.
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4
Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth.
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5
Crumble the saffron threads into the broth and reserve.
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6
When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.
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7
Preheat the oven to 400.
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8
Light a grill or preheat a grill pan.
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9
Grill the scallions over high heat until lightly charred all over, about 2 minutes.
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10
Coarsely chop the scallions.
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11
Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.
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12
Using scissors, cut down the back shell of each shrimp.
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13
Remove the dark intestinal veins, leaving the shells intact.
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14
Heat 2 large skillets and add 1 tablespoon of olive oil to each.
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15
Add half of the mushrooms to each skillet, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes.
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16
Add the remaining 2 tablespoons of olive oil to the skillets.
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17
Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos.
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18
Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes.
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19
Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet.
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20
Season with salt and pepper and bring to a simmer.
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21
Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes.
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22
Stir in the grilled scallions and sprinkle with the cilantro.
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23
Drizzle the fideos with olive oil and serve right away.
