DIANA'S
FIDEUA RECIPE
FEATURED ON THE AL ROKER SHOW
WITH THE PAELLA PRINCE BARI LEVINE
Another recipe to use with your paella pan!
3 to 4 tablespoons olive oil 1-1/4 pounds of raw shrimp, monk fish (if you can find), mussels and claims if you like. Salt 1-1/2 teaspoons Pimenton (paprika) 1-1/3 cups peeled, seeded and chopped beefsteak tomatoes 5 1/2 cups fish stock 2 garlic gloves 1 tablespoon chopped fresh parsley 2 envelopes Puro Ground Spanish Saffron 9 ounces spaghettini, broken into pieces Lemon wedges and spring of fresh parsley, to garnish In a large paella pan , heat 3 tablespoons oil. Add shrimp and cook, stirring, 2 to 3 minutes, then remove and set aside. Add monkfish to pan and cook a few minutes or until lightly browned all over. Season with salt. Remove and set aside. Add more oil to pan, if necessary. Stir in paprika and cook 30 to 60 seconds, then add tomatoes. Cook about 5 minutes, stirring occasionally. Add stock and bring to boil. Using a mortar and pestle, pound garlic, parsley and saffron together. Stir in a little hot stock, then stir into pan and boil 2 minutes. Add spaghettini , mussels and claims and boil until pasta has absorbed most of the stock and is just tender. Arrange monkfish and shrimp in the spaghettini and cook until hot, then remove from heat. Cover pan and let stand 5 minutes before serving. Garnish with lemon wedges and parsley and serve from paella pan. Makes 4 servings