Recipe - Fideos Alicantinas Pasta Paella In The Oven

5 cup Chicken stock
One half teaspoon Saffron
6 tablespoon Extra virgin olive oil
1 Spanish onion; in 1/4" dice
1 Red bell pepper; in 1/4"
dice
1 Green bell pepper; in 1/2"
dice
8 Cloves garlic; thinly cut or sliced up
2 tablespoon Spanish paprika
1 One half pound Spaghetti broken in 1"
pieces
1 pound Cleaned calamari; in 1/4"
rounds
24 Cockles; scrubbed and rinsed
1 pound Rock shrimp; checked for
shells
2 cup Fresh tomatoes juices
removed; chopped
2 tablespoon Fresh hot chilies seeds
removed; chopped
One half cup Scallions; chopped

Preheat oven to 400 degrees F.

Bring 5 cups chicken stock to boil with One half teaspoon saffron and set off
heat.

In an 18 inch to 22 inch paella pan, heat oil over open fire of grape vine
clippings, large grill or two burners and add onions, peppers, garlic and
paprika and cook 8 to 10 minutes until softened. Add spaghetti and cook 5
to 6 minutes until toasted and light brown. Add calamari, cockles and rock
shrimp and add hot stock all at once and stir well. Place in oven and cook
18 to 20 minutes until fish is cooked and most of liquid has been absorbed.
Remove, stir in tomatoes, chilies and scallions and serve.

Yield: 8 servings

Recipe by: MEDITERRANEAN MARIO #ME1A40

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998