Fideua
2 Tbs olive oil1/2 onion, chopped
1/2 red bell pepper, chopped
2 large garlic cloves, chopped
1/2 lb tomatoes, seeded, chopped
1 Tbs tomato paste
1 tsp Hungarian sweet paprika
3 cups chicken broth
10 oz spaghetti, broken into 1-inch pieces (about 2
1/3 cups)12 mussels, cleaned & debearded
12 clams, cleaned
12 jumbo shrimp, peeled & deveined
4 Tbs chopped fresh Italian parsley
Heat oil in paella pan over medium heat. Add onion and bell pepper. Sauté until onion is lightly browned, about 4 minutes. Add garlic and saute until fragrant. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste and paprika. (Sauce base can be made 1 day ahead. Cover and chill.)
Heat chicken broth in pot. Heat sauce base in paella pan. Add noodle pieces; stir 1 minute. Add broth and bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 5 minutes. Add seafood and cover. Cook 5-8 minutes or until seafood is cooked through. Uncover and cook until crust appears on bottom of pan. Season with salt and pepper; sprinkle with parsley.
I think the problem was I forgot that the shellfish would release some broth. Next time, I'll add enough liquid to cover the noodles and let the shellfish produce the extra liquid.
2013 12 26
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