Fideua (Spanish Noodle Paella)

Ready in 1 hour

Top-ranked recipe named "Fideua (Spanish Noodle Paella)"

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Try this Fideua (Spanish Noodle Paella) recipe, or contribute your own. "Chicken" and "Pasta" are two tags used to describe Fideua (Spanish Noodle Paella).


Ingredients

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8 oz Monkfish; or other firm white
1 md Onion; finely chopped
2 1/2 -(up to)
1/4 ts Saffron threads; soaked in:
Salt and freshly ground black
3 lg tomatoes; Ripe, peeled
2 Garlic; minced
2 tb olive oil
12 sm Clams; or mussels
6 oz Scallops; (large ones cut)
10 oz Thick spaghetti; or buccatini
3 c Fish stock; or chicken stock
1 ts Sweet paprika
6 oz Shrimp; peeled and deveined
1 tb Warm water
2 tb fresh parsley; Chopped

Original recipe makes 4

Servings  

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.

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