Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 10 oz Thick spaghetti or buccatini
- 3 lg Ripe tomatoes; peeled,
- 1 ts Sweet paprika
- 12 sm Clams or mussels;
- 6 oz Shrimp; peeled and deveined
- 6 oz Scallops (large ones cut
- 8 oz Monkfish or other firm white
- 3 c Fish or chicken stock or
- 1/4 ts Saffron threads; soaked in:
- Salt; freshly ground black
- 2 tb Chopped fresh parsley for
- 2 Cloves garlic; minced
- 1 md Onion; finely chopped
- 2 1/2 -(up to)
- 2 tb Olive oil
- 1 tb Warm water
Preparation
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 2-1/2 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 G Internet, G Internet.
