| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Meats |
Spanish |
Pasta |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Thick spaghetti or buccatini |
| 2 |
T |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Cloves garlic, minced |
| 3 |
|
Ripe tomatoes, peeled |
|
|
seeded and flnely chopped |
| 1 |
t |
Sweet paprika |
| 12 |
|
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 |
| 2 1/2 |
|
up to |
| 3 |
c |
Fish or chicken stock or |
|
|
bottled clam broth or as |
|
|
needed |
| 1/4 |
t |
Saffron threads, soaked in: |
| 1 |
T |
Warm water |
|
|
Salt, freshly ground black |
|
|
pepper |
| 2 |
T |
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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