| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Zealand | Latimes3 | 8 | servings | |
INGREDIENTS
| 2 | pk | Fideos -; (10 oz ea) |
| (rolled vermicelli noodles) | ||
| Olive oil | ||
| 1 1/2 | lb | New Zealand; (green-tipped) mussels |
| 1 1/2 | lb | Black mussels |
| 1 1/2 | lb | Manila clams |
| 3/4 | lb | Calamari |
| 1/2 | lb | Rock shrimp |
| 2 | Lobsters | |
| 1 | Onion; coarsely diced | |
| 3 | Garlic cloves; minced | |
| 1 | Red bell pepper; diced | |
| 1 | Green bell pepper; diced | |
| 1 | Yellow bell pepper; diced | |
| 1 | Dried ancho chile | |
| 6 | c | Lobster Stock; (see recipe) |
| 3/4 | lb | Shelled petit or English peas; fresh or frozen |
| 1 | Lemon | |
| 1 | bn | Chives |
| 2 | ts | Hot sauce; optional |
INSTRUCTIONS
TOASTING THE NOODLES: Break fideos into 1/2-inch lengths. Spread lengths of fideo on large baking sheet and drizzle 1/4 cup olive oil over top. Mix noodles and oil evenly so noodles are coated all around. Toast in oven at 350 degrees until noodles turn medium-brown in color, 8 to 10 minutes. You may have to stir noodles occasionally during cooking to ensure even toasting. PREPARING THE SEAFOOD: Clean mussels and clams by brushing them under cold running water and pulling off beards from mussels if necessary. Set aside. Clean calamari by removing cartilage and cutting body into 1/2-inch strips. Set aside. Clean and devein rock shrimp. Set aside. Rinse lobsters and remove claws and knuckles. Cut lobster tails with shells into medallions. MAKING THE PAELLA: Heat 1/4 cup olive oil in large paella pan or turkey roaster over medium-high heat. Add onions and saute 3 to 5 minutes. Add garlic and saute about 3 minutes. Add red, green and yellow bell peppers along with whole ancho chile and saute 3 to 5 minutes. Add toasted noodles and 3 cups hot stock and cook, stirring constantly, 3 to 5 minutes or until noodles absorb most of liquid. Add New Zealand mussels and lobster claws (if uncooked; may also be poached in Lobster Stock, then added at end of cooking to warm through) along with 3 cups additional stock and bury shellfish under noodles for faster cooking. Maintain watch over pan, stirring as needed to prevent noodles from sticking. Add 1 to 2 cups more stock as needed during cooking when noodles absorb liquid. After 5 to 8 minutes cooking large mussels, add smaller black mussels and clams, burying them under noodles as with larger mussels and stirring and adding stock as needed. When some of shellfish begins to open, about 10 minutes after adding small mussels and clams, add shrimp, calamari, lobster tail meat (and claws if lobsters were cooked previously in lobster stock), peas and 1 to 2 cups additional stock. Cook, stirring, until almost all seafood shells have opened and noodles have absorbed most of stock (it should not be dry), 3 to 5 more minutes. Discard any shellfish that have not opened, add lemon wedges on side of pan, sprinkle generously with chives and serve family-style in pan. Serve hot sauce on the side, if desired. Yields 8 servings. Each serving: 758 calories, 404 mg sodium, 193 mg cholesterol, 25 grams fat, 85 grams carbohydrates, 53 grams protein, 2.80 grams fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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