Fideua (spanish noodle paella)

Yield: 4 Servings

Measure Ingredient
10 ounces Thick spaghetti or buccatini
2 tablespoons Olive oil
1 medium Onion; finely chopped
2 \N Cloves garlic; minced
3 larges Ripe tomatoes; peeled, seeded and flnely chopped
1 teaspoon Sweet paprika
12 smalls Clams or mussels; scrubbed under cold water
6 ounces Shrimp; peeled and deveined
6 ounces Scallops (large ones cut into quarters; small ones cut in half or left whole)
8 ounces Monkfish or other firm white fish; cut on the diagonal into 1/2-inch slices (up to)
3 cups Fish or chicken stock or bottled clam broth; or as needed
¼ teaspoon Saffron threads; soaked in:
1 tablespoon Warm water
\N \N Salt; freshly ground black pepper
2 tablespoons Chopped fresh parsley for garnish

Holding few strands at a time, break pasta into 1-inch pieces and set aside.

Heat oil in paella pan or large skillet. Add onion and garlic and cook over medium heat until soft and translucent but not brown, about 4 minutes.

Add tomatoes and paprika and cook until all liquid has evaporated, about 5 minutes.

Stir in clams, shrimp. scallops and monkfish and saute 1 minute. Add 2-½ cups fish stock and saffron and bring to boil. Stir in pasta and return to boil. Reduce heat and gently simmer until pasta is cooked, 15 to 20 minutes, stirring occasionally.

If mixture dries out too much before pasta is completely cooked, add remaining stock. Add salt and pepper to taste. Sprinkle with parsley and serve at once. Makes 4 servings.


JANUARY 17, 1996

Downloaded from Glen's MM Recipe Archive, .

Similar recipes