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Seafood Fideos

Provided by Mel & Sheryl London

Fideos in Spanish, or vermicelli and fedelini in Italian, are the same – very thin strands of noodles sold in nests or coils. The dish is called “Fideua” and like paella, it supposedly originated in Valencia, though it uses noodles with seafood instead of rice.

Seafood Fideos

Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 1 pound fideo (or other thin noodles in a coil), broken into approximately 2 inch lengths (see note).
  • Salt and pepper to taste
  • ½ teaspoon saffron threads
  • 1 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1tablespoon minced garlic (1 or 2 large cloves)
  • 1 large plum tomato, diced (about 2/3 cup)
  • ½ cup dry white wine
  • 1 pound little neck or manila clams, scrubbed
  • 1 pound medium size mussels, scrubbed
  • 12 large shrimp in shells, or peeled if you prefer
  • 4 large sea scallops, cut in half crossways
  • ½ cup frozen petit peas
  • 1 tablespoon rinsed capers
  • ½ cup coarsely chopped parsley
  • Lemon wedges

Directions:

Using a 12 inch skillet with a cover, add the olive oil and heat over medium high. When the oil is hot, add the broken noodles, sprinkle with salt and pepper and cook, stirring constantly until they darken without burning. Sprinkle with saffron, paprika, cayenne and garlic and stir for one minute more. Add the tomato and wine and cook, stirring for one minute more. Add the clams and mussels. Cover the skillet and cook for 5-6 minute. Liquid will be released from the shellfish to cook the pasta until nearly tender. Lift the cover after about 3 minutes and stir (you may need to add 1 to 2 tablespoons of water). Then remove the cover, add the shrimp and scallops and stir in the peas and capers.

Cook, stirring occasionally, for 4 to 5 minutes until the seafood is cooked through and the noodles are tender and moist, but not soupy, (add the water sparingly if necessary) stir in the parsley last and serve with wedges of lemon.

Note: To keep them from flying all over the kitchen, place the noodle coil in heavy plastic bag and whack them with a rolling pin, heavy skillet or the back of a knife to break them up.

Serves 4 - 6

 

 

MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.