Spanish Fideua Pasta With Fish And Seafood Recipe

ingredients

1/2 pound small clams (such as Manila)
1/4 cup extra-virgin olive oil
1 1/2 pound monkfish, cut into 3-inch chunks
3 medium tomatoes, seeded and grated
2 cloves garlic, peeled and minced
salt
8 cups fish stock
1 large pinch saffron threads
1 teaspoon sweet paprika
1 pound fideos or spaghetti, roughly broken into 2-inch pieces
1/2 pound small mussels, scrubbed and debearded

directions

Scrub clams under running water to remove grit and sand. Place in a bowl, cover with salted water, and soak for 30 minutes. Drain, rinse, and set aside.

Heat oil in a 12" to 14" paella pan or medium ovenproof skillet over medium-high heat. Add monkfish and cook, turning once, until golden, about 5 minutes per side.

Reduce heat to low, stir in tomatoes and garlic, and season with salt. Simmer for 5 minutes.

Heat stock in a saucepan over medium heat. Toast saffron in a small skillet over medium heat for 1 minute, then crumble into stock with paprika.

Scatter fideos into monkfish mixture, add mussels and clams, pour in stock, and submerge fideos and shellfish as much as possible.

Cook without stirring over medium heat until fideos are tender, 20-25 minutes (Discard mussels or clams that do not open).

Preheat broiler. Brown fideos briefly under broiler, then cool for 20 minutes. Serve from pan at room temperature.

nutrition data

Nutritional data has not been calculated yet.