Fideua (spanish noodle paella)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Thick spaghetti or buccatini |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; finely chopped |
| 2 | 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 |
| Salt; freshly ground black pepper | ||
| 2 | tablespoons | Chopped fresh parsley for garnish |
Directions
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.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
Downloaded from Glen's MM Recipe Archive, .