Fideua with Lemon Chive Angel Hair

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 50 Minutes
Total Time:  1 Hour, 5 Minutes


1 lb. Pappardelle’s Lemon Chive Angel Hair, broken into bite-sized pieces
4 (4-oz.) bronzini (or sea bass) filets, bones removed
1/2 lb. raw shrimp, shells removed
4 cups seafood stock
5 Tbsp. extra-virgin olive oil, divided
1 yellow onion, finely chopped
1 red bell pepper, ribs & seeds removed, finely chopped
1/2 tsp. paprika
3 cloves garlic, minced
1/2 tsp. fennel seeds
1 (14-oz.) can crushed tomatoes
Pinch of saffron, to taste
1/2 lb. clams
Fresh parsley, for garnish
Fresh lemon juice, for garnish


  1. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Pan-fry fish until almost cooked through, about 4 minutes each side. Remove fish from skillet and sauté shrimp until opaque and almost cooked through, about 2 minutes each side. Remove and set aside.
  2. Clean out any burnt bits from the pan and add remaining olive oil to pan. Add onion and pepper and sauté for about 8 minutes, stirring frequently. Add paprika, garlic and fennel seeds and cook for an additional 5 minutes, stirring frequently. Add crushed tomatoes and combine.
  3. Meanwhile, in a separate saucepan, bring seafood stock to a simmer over medium-high heat. Add saffron to broth, simmering for 3 minutes.
  4. Add broken pasta to the tomato mixture in skillet, stirring well so the pasta is covered, and cook for an additional 2 minutes.
  5. Add warm stock to skillet, stir, then leave to simmer for 10 minutes. 
  6. Stir in clams and push them under the liquid. Allow to cook for 1 minute, then add prawns and fish, cooking for 5 minutes or until clams open.
  7. Divide seafood pasta mixture into bowls. Garnish with fresh parsley and lemon juice. Serve and enjoy!