| | | Fideua (Spanish Noodle Paella)
with Sautéed Snapper Serves 4 Ingredients 10 oz thick spaghetti
2 tbsp olive oil
1 med onion, finely chopped
2 cloves garlic, minced
3 large ripe tomatoes, peeled, seeded and finely chopped
12 small clams or mussels, scrubbed under cold water
6 oz medium size shrimp, peeled and deveined
6 oz medium size scallops
1 cup dry white wine
2 1/2 cups fish or chicken stock or bottled clam broth, or as needed
1/4 tsp saffron threads
2 tbsp chopped parsley Directions: Holding few strands at a time, break pasta into 1-inch pieces and set aside. Heat a large sauté pan on medium high with olive oil. Add onion and garlic and cook until soft and translucent but not brown, about 4 minutes. Add the pasta, cook for another 2 minutes. Add tomatoes, wine, seafood and fish or chicken broth. Cook for about 15 minutes or until pasta is cooked. Add salt and pepper to taste. Sprinkle with parsley and serve at once. Top with 4 (4 ounce) portions of Snapper, sautéed in olive oil. |
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