Fideos alicantinas pasta paella in the oven

Yield: 4 Servings

Measure Ingredient
5 cups Chicken stock
½ teaspoon Saffron
6 tablespoons Extra virgin olive oil
1 Spanish onion; in 1/4" dice
1 Red bell pepper; in 1/4" dice
1 Green bell pepper; in 1/2" dice
8 Cloves garlic; thinly sliced
2 tablespoons Spanish paprika
1½ pounds Spaghetti broken in 1" pieces
1 pounds Cleaned calamari; in 1/4" rounds
24 Cockles; scrubbed and rinsed
1 pounds Rock shrimp; checked for shells
2 cups Fresh tomatoes juices removed; chopped
2 tablespoons Fresh hot chilies seeds removed; chopped
½ cup Scallions; chopped

Preheat oven to 400 degrees F.

Bring 5 cups chicken stock to boil with ½ teaspoon saffron and set off heat.

In an 18 inch to 22 inch paella pan, heat oil over open fire of grape vine clippings, large grill or two burners and add onions, peppers, garlic and paprika and cook 8 to 10 minutes until softened. Add spaghetti and cook 5 to 6 minutes until toasted and light brown. Add calamari, cockles and rock shrimp and add hot stock all at once and stir well. Place in oven and cook 18 to 20 minutes until fish is cooked and most of liquid has been absorbed.

Remove, stir in tomatoes, chilies and scallions and serve.

Yield: 8 servings

Recipe by: MEDITERRANEAN MARIO #ME1A40 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

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