Fideua with Lemon Chive Angel Hair
Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour, 5 Minutes
Ingredients:
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
Instructions:
- 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.
- 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.
- Meanwhile, in a separate saucepan, bring seafood stock to a simmer over medium-high heat. Add saffron to broth, simmering for 3 minutes.
- Add broken pasta to the tomato mixture in skillet, stirring well so the pasta is covered, and cook for an additional 2 minutes.
- Add warm stock to skillet, stir, then leave to simmer for 10 minutes.
- 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.
- Divide seafood pasta mixture into bowls. Garnish with fresh parsley and lemon juice. Serve and enjoy!
