Recipe - Paella With Bobby Flay

2 cup Chicken broth
Three fourths cup Dry white wine
One half teaspoon Crumbled saffron threads
3 tablespoon Olive oil
6 ounce Fideos; (thin Spanish
; noodles in coils)
; or thin spaghetti,
; either pasta broken
; into 2inch lengths
6 lg Shrimp; (16 to 20 per
; pound), shelled
6 lg Sea scallops
6 New Zealand cockles or
Manila clams; scrubbed
One half A; (9ounce) package
; frozen artichoke
; hearts, thawed
1 teaspoon Minced fresh chives

Preheat oven to 400F.

In a saucepan bring broth and wine to a boil and stir in saffron. Keep
mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across
the bottom heat oil over moderately high heat until hot but not smoking and
saute uncooked pasta, stirring, until golden, about 2 minutes. Pour
simmering broth mixture over pasta and simmer 5 minutes.

Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in
middle of oven until liquid is reduced to a syrupy glaze (pasta should be
tender but crisp on top), about 20 minutes.

Sprinkle pasta with chives.

Serves 2.

Gourmet January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.