Name: Fideua (Spanish Noodle Paella)
Ingredients: 10 oz Thick spaghetti or buccatini; 2 tb Olive oil; 1 md Onion; finely chopped; 2 Cloves garlic; minced; 3 lg Ripe tomatoes; peeled, seeded and flnely chopped; 1 ts Sweet paprika; 12 sm Clams or mussels; scrubbed under cold water; 6 oz Shrimp; peeled and deveined; 6 oz Scallops (large ones cut into quarters; small ones cut in half or left whole); 8 oz Monkfish or other firm white fish; cut on the diagonal into 1/2-inch slices (up to); 3 c Fish or chicken stock or bottled clam broth; or as needed; 1/4 ts Saffron threads; soaked in:; 1 tb Warm water; Salt; freshly ground black pepper; 2 tb Chopped fresh parsley for garnish

As Christians growing into maturity in Christ, we don't deny our feelings, but rather we pray for our feelings to be aligned with the gospel, aligned with the Word of God, aligned in ways that will only bring glory to Christ, aligned with biblical truth. We want our feelings not to drive the equation of decision-making and understanding. We want feelings to follow. We don't want to be unfeeling. That would be to be unhuman. That would be a denial of how we are made in God's image. That would be not only to be insensitive, but incapable of empathy. That can't be right. But at the same time, we have to recognize it can't be right for feelings to drive everything.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Meats	Spanish	Pasta	4	Servings

INGREDIENTS

10	oz	Thick spaghetti or buccatini
2	tb	Olive oil
1	md	Onion; finely chopped
2		Cloves garlic; minced
3	lg	Ripe tomatoes; peeled, seeded and flnely chopped
1	ts	Sweet paprika
12	sm	Clams or mussels; scrubbed under cold water
6	oz	Shrimp; peeled and deveined
6	oz	Scallops (large ones cut into quarters; small ones cut in half or left whole)
8	oz	Monkfish or other firm white fish; cut on the diagonal into 1/2-inch slices (up to)
3	c	Fish or chicken stock or bottled clam broth; or as needed
1/4	ts	Saffron threads; soaked in:
1	tb	Warm water
		Salt; freshly ground black pepper
2	tb	Chopped fresh parsley for garnish

INSTRUCTIONS

Holding few strands at a time, break pasta into 1-inch pieces and set
aside.
Heat oil in paella pan or large skillet. Add onion and garlic and cook
over medium heat until soft and translucent but not brown, about 4 minutes.
Add tomatoes and paprika and cook until all liquid has evaporated, about 5
minutes.
Stir in clams, shrimp. scallops and monkfish and saute 1 minute.  Add
2-1/2 cups fish stock and saffron and bring to boil. Stir in pasta and
return to boil. Reduce heat and gently simmer until pasta is cooked, 15 to
20 minutes, stirring occasionally.
If mixture dries out too much before pasta is completely cooked, add
remaining stock. Add salt and pepper to taste. Sprinkle with parsley and
serve at once. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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