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Fideos with Seafood

This delicious seafood recipe is from "Spain: A Culinary Road Trip," featuring Mario Batali with Gwyneth Paltrow.

  • servings: 8

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 pound fideos or angel hair pasta, broken into 1-inch pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon hot pimenton (Spanish smoked paprika)
  • 1 can (28 ounces) whole peeled tomatoes
  • 6 cups Mario Batali and Gwyneth Paltrow’s Fish Stock
  • 1 cup dry white wine
  • 1 dried bay leaf
  • Large pinch saffron threads
  • 1 pound mussels, scrubbed
  • 1 pound medium shrimp, in the shell
  • 1 pound clams, scrubbed

Directions

  1. Step 1

    In a large Dutch oven, heat oil over medium heat. Add fideos and cook, stirring frequently until well browned, about 10 minutes. Using a slotted spoon, transfer fideos to a bowl and set aside.

  2. Step 2

    Add onion, garlic, and pimenton to pot and cook until onion begins to soften, about 5 minutes. Using your hands, break up tomatoes and add to pot along with their juices. Increase heat to high and cook, stirring frequently, until tomatoes have broken down and sauce has thickened, 15 to 20 minutes.

  3. Step 3

    Meanwhile, place stock, wine, bay leaf, and saffron in another large Dutch oven and bring to a boil. Add mussels, shrimp, and clams and cook until all the clams and mussels have opened and shrimp is opaque, 4 to 6 minutes. Transfer mussels, shrimp, and clams to a large bowl and set aside.

  4. Step 4

    Add shellfish cooking liquid and fideos to tomato sauce. Cook, stirring frequently, until the fideos have absorbed a lot of the liquid and are soft, 10 to 15 minutes. Add mussels, shrimp, and clams and simmer until just heated through. Serve immediately.

Source
The Martha Stewart Show, December Winter 2008

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Reviews (1)

  • cinta 21 Dec, 2008

    In Tortosa, Tarragona, Spain, this dish and is named FIDEUA.
    1. We never cook mussels and shrimps directly in broth. We cook them separately and add their juice to the dish.
    2. We never use tomato.
    3. We use fish stock and the sofrito (the oil left after cooking shrimps) of seafood, but we do not add so much seafood to the final dish. The final dish is mainly noodles only.
    4. The fideua is served with all i oli...a kind of maionesse with garlic. And Romescu sauce, a sauce based in almonds and roasted garlic and tomato.

    cintah@tinet.org