Recipe - Fideua (Spanish Noodle Paella)

10 ounce Thick spaghetti or buccatini
2 tablespoon Olive oil
1 md Onion; finely chopped
2 Cloves garlic; minced
3 lg Ripe tomatoes; peeled,
seeded and flnely chopped
1 teaspoon Sweet paprika
12 small Clams or mussels;
scrubbed under cold water
6 ounce Shrimp; peeled and deveined
6 ounce Scallops (large ones cut
into quarters; small ones
cut in half or left whole)
8 ounce Monkfish or other firm white
fish; cut on the diagonal
into 1/2inch slices
2 One half (up to)
3 cup Fish or chicken stock or
bottled clam broth; or as
needed
One fourth teaspoon Saffron threads; soaked in:
1 tablespoon Warm water
Salt; freshly ground black
pepper
2 tablespoon Chopped fresh parsley for
garnish

Holding few strands at a time, break pasta into 1inch pieces and set
aside.

Heat oil in paella pan or large skillet. Add onion and garlic and cook
over medium heat until soft and translucent but not brown, about 4 minutes.
Add tomatoes and paprika and cook until all liquid has evaporated, about 5
minutes.

Stir in clams, shrimp. scallops and monkfish and saute 1 minute. Add
2One half cups fish stock and saffron and bring to boil. Stir in pasta and
return to boil. Reduce heat and gently simmer until pasta is cooked, 15 to
20 minutes, stirring occasionally.

If mixture dries out too much before pasta is completely cooked, add
remaining stock. Add salt and pepper to taste. Sprinkle with parsley and
serve at once. Makes 4 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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