INGREDIENTS

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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