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Andalucian Fideos with Seafood

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
13 ounces / 368 graMs

Recipe ID
C00101

Ingredients
US standard
Metric
Mussels, scrubbed
1 pound
454 grams
Clams, scrubbed
25 each
25 each
16/20 shrimp, peeled, deveined (save shells)
1 ½ pounds
680 grams
Fish stock
2 quarts
1.9 liters
Olive oil
1/3 cup
78 milliliters
Angel hair pasta broken into 1-inch (2.54 centimeters) pieces
1 ½ pounds
679 grams
Spanish onion, brunoise
1 each
1 each
Garlic cloves, minced
2 to 4 each
2 to 4 each
Spanish smoked paprika
1 ½ teaspoons
1 ½ teaspoons
Peeled tomatoes, canned, whole
40 ounces
1.1 kilograms
Dry white wine
1 ½ cups
355 milliliters
Bay leaves
2 each
2 each
Saffron
Large pinch
Large pinch
Preparation
  1. Gather all the ingredients and equipment.
  2. Clean all shellfish and return to the refrigerator until ready to use. Reserve shells for stock.
  3. Heat some of the oil in a large heavy braising pan over medium heat. Add the pasta and sauté, stirring frequently, for about 10 minutes, or until well browned. Using tongs transfer the pasta to a bowl and set aside.
  4. To the same pan, add the onion, garlic, and paprika to the pot and cook until the onions begin to soften, about 5 minutes. Add the tomatoes, breaking them up with your hands, into the pan. Raise the heat to high, and cook, stirring frequently, until the tomatoes have broken down and the sauce has thickened and caramelized slightly, 15 to 20 minutes.
  5. Meanwhile, in another pot, heat the rest of the oil and sauté the shrimp shells and deglaze with the stock. Add the wine, bay leaves, saffron, and simmer for 10 minutes. Strain and hold.
  6. Close to service time, add the shellfish stock and pasta to the tomato sauce, cook stirring frequently, until the pasta has absorbed a lot of the liquid and are soft, about 5 minutes.
  7. Add the mussels and clams to the pot while there is still some liquid to be absorbed. Cover and simmer gently for about 6 minutes and then add the shrimp and cook until all shellfish is opened and shrimp is just cooked, a few more minutes.
  8. Serve immediately.