Spanish Pasta With Seafood

By Mark Bittman

Published October 5, 2004

Total Time
30 minutes
Rating
4(71)
Comments
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Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets.

Featured in: THE MINIMALIST; Paella That Sings In Pasta

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Ingredients

Yield:4 servings

  • 4 tablespoons extra virgin olive oil

  • 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter

  • Salt and pepper

  • ½ teaspoon saffron threads

  • 1 teaspoon sweet paprika

  • 1 tablespoon minced garlic

  • 1 pound cockles or small clams, well washed

  • 1 pound mussels, well washed

  • ½ cup stock (optional)

  • 8 to 12 large shrimp, shells on

  • 4 to 8 sea scallops, cut in half through their equators

  • ½ cup chopped fresh parsley leaves

  • Lemon wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 grams carbs; 67 milligrams cholesterol; 785 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 5 grams fiber; 1034 milligrams sodium; 51 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.

  2. Step 2

    Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about ½ cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.

  3. Step 3

    Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.

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Ratings

4 out of 5
71 user ratings
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Comments

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NO

I love everything Bittman makes! But this one was awful! Have no idea why. I made exactly as written even my shrimp were so perfectly cooked.

PJ

Needed extra liquid, I used chicken broth, used spaghettini Good recipe

Es

Fabulous. I experimented a bit, and it didn't exactly work, by using half angel hair and a thin squid ink pasta. The angel hair cooked much quicker and the black pasta was slightly more al dente than I would have preferred but somehow it was wonderful at the same time. Next time I will use all of the same pasta. I did more water. The seafood was delicious. This was a quick, beautiful, and luscious dinner. And when I see fideos in the market I will buy them and make this again for sure.

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