Spanish Pasta With Seafood (Fideua)

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter
• Salt and pepper
• ½ teaspoon saffron threads
• 1 teaspoon sweet paprika
• 1 tablespoon minced garlic
• 1 pound cockles or small clams, well washed
• 1 pound mussels, well washed
• ½ cup stock (optional)
• 8 to 12 large shrimp, shells on
• 4 to 8 sea scallops, cut in half through their equators
• ½ cup chopped fresh parsley leaves
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    763 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 48 grams protein; 40 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
2. Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
3. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.