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
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.
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
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.