Think of this as a seafood paella made with pasta instead of rice.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|pinch of saffron threads||8 oz (225 g) firm white fish fillets, such as cod, haddock, or monkfish, skinned and cut into 3/4 in (2 cm) slices|
|3 cups fish stock, heated, as needed||8 oz (225 g) large shrimp, peeled and deveined|
|2 tbsp olive oil||12 mussels or clams, scrubbed|
|1 onion, finely chopped||8 small scallops, cut in half|
|2 garlic cloves, peeled and minced||1 cup frozen peas, thawed|
|3 ripe tomatoes, skinned, seeded, and chopped||salt and freshly ground black pepper|
|1 tsp sweet paprika||2 tbsp chopped parsley|
|10 oz (300 g) spaghetti or linguine, broken into 2 in (5 cm) lengths|
Combine the saffron and 2 tbsp of the fish stock in a small bowl. Set aside.
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring often, for about 5 minutes, until translucent. Add the tomatoes and paprika and cook for 5 minutes. Add the pasta, 2 cups of the remaining stock, and the soaked saffron. Bring to a boil. Cook for 5 minutes.
Add the fish, shrimp, mussels or clams, scallops, and peas to the frying pan. Continue cooking until the pasta is tender, adding more stock as needed to keep the mixture moist. (Remove any mussels or clams that don't open and discard.) Season with salt and pepper, sprinkle with the parsley, and serve directly from the pan.
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