Spanish Pasta With Seafood

Name: Spanish Pasta With Seafood
Total time: 30 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 4 tablespoons extra virgin olive oil; 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter; 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

By Mark Bittman

Total Time: 30 minutes
Rating: 4(68)
Comments: Read comments

Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets.

Featured in: THE MINIMALIST; Paella That Sings In Pasta

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Ingredients

Yield:4 servings

4tablespoons extra virgin olive oil
1pound fideo or other very thin pasta, in 2-inch lengths or shorter
Salt and pepper
½teaspoon saffron threads
1teaspoon sweet paprika
1tablespoon minced garlic
1pound cockles or small clams, well washed
1pound mussels, well washed
½cup stock (optional)
8 to 12large shrimp, shells on
4 to 8sea scallops, cut in half through their equators
½cup chopped fresh parsley leaves
Lemon wedges

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about ½ 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.
Step 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.

Ratings

4 out of 5

68 user ratings

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Comments

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PJ1 year ago

Needed extra liquid, I used chicken broth, used spaghettini Good recipe

Es5 years ago

Fabulous. I experimented a bit, and it didn't exactly work, by using half angel hair and a thin squid ink pasta. The angel hair cooked much quicker and the black pasta was slightly more al dente than I would have preferred but somehow it was wonderful at the same time. Next time I will use all of the same pasta. I did more water. The seafood was delicious. This was a quick, beautiful, and luscious dinner. And when I see fideos in the market I will buy them and make this again for sure.

Solit6 years ago

Wonderfuo recipe. I added hot peppers and more broth. Defiately make again!

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