Spanish Pasta With Seafood (Fideua)

Spanish Pasta With Seafood (Fideua)


4 tablespoons extra virgin olive oil
1 pound fideo or other very thin pasta, in 2-inch lengths or
Salt and pepper
1/2 teaspoon saffron threads
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 pound cockles or small clams, well washed
1 pound mussels, well washed
1/2 cup stock (optional)
8 to 12 large shrimp, shells on
4 to 8 sea scallops, cut in half through their equators
1/2 cup chopped fresh parsley leaves
Lemon wedges

  1. Put oil in a skillet at least 12 inches across, and turn heat to
    medium-high. A minute later add noodles; sprinkle with salt and
    pepper, and cook, stirring almost constantly, until they darken.
    Try to avoid letting more than a few pieces blacken.

  2. Add saffron, paprika and garlic, and stir for a minute more. Add
    clams and mussels and about 1/2 cup water (or stock) and continue
    to cook, stirring. Depending on how much liquid the clams and
    mussels release, you may have to add a little more liquid.
    Continue to cook and stir until the pasta is nearly tender, about
    10 minutes.

  3. Add shrimp and scallops and cook about 5 minutes, stirring
    occasionally, until cooked through. Stir in parsley, taste and
    adjust seasoning, and serve with lemon wedges. Yield: 4 servings.

B-man :wink: