Free Recipe Fideua (Spanish Noodle Paella)
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Fideua (Spanish Noodle Paella) Recipe
10 oz Thick spaghetti or buccatini
2 tb Olive oil
1 md Onion; finely chopped
2 Cloves garlic; minced
3 lg Ripe tomatoes; peeled,
-seeded and flnely chopped
1 ts Sweet paprika
12 sm Clams or mussels;
-scrubbed under cold water
6 oz Shrimp; peeled and deveined
6 oz Scallops (large ones cut
-into quarters; small ones
-cut in half or left whole)
8 oz Monkfish or other firm white
-fish; cut on the diagonal
-into 1/2-inch slices
2-1/2 -(up to)
3 c Fish or chicken stock or
-bottled clam broth; or as
-needed
1/4 ts Saffron threads; soaked in:
1 tb Warm water
Salt; freshly ground black
-pepper
2 tb Chopped fresh parsley for
-garnish
Fideua (Spanish Noodle Paella) 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
Cooking Temperature:
Recipe Serves: 4
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