Seafood Paella with Spaghetti Recipe
Mother's Day Recipes and Menus
|Seafood Paella with Spaghetti
2 pounds mahogany littleneck clams
2 pounds mussels
2 teaspoons salt, or to taste
2 cups clam broth
2 cups cold water
1/2 pound plain or twisted spaghetti
4 tablespoons olive oil
2 green bell peppers, cored and cut into 1-inch pieces
2 red bell peppers, cored and cut into 1-inch pieces
2 cloves garlic, finely chopped
1/4 teaspoon saffron mixed with
1 tablespoon boiling water
1/2 teaspoon paprika
1 pound skinless boneless cod or other white fish, cut up
1 pound large shrimp, shelled
1/2 pound sea scallops
1 cup frozen green peas
1/2 cup pimento-stuffed green olives
3 tablespoons chopped fresh parsley
Set the oven at 375 degrees. Have on hand a rimmed baking sheet.
In a large bowl, combine the clams, mussels, and salt. Add enough cold water to cover. Set aside for 30 minutes.
In a soup pot, combine the clam broth and 2 cups cold water. Add the clams and mussels. Bring to a boil, cover, and cook over high heat for 5 minutes or until the shellfish open. Discard any with unopened shells.
Use a slotted spoon to transfer the shellfish to a bowl. Line a strainer with cheesecloth. Pour the broth through the cheesecloth into another bowl.
Break the spaghetti strands into thirds, place on the baking sheet, microwaved the leftovers - we didn't and transfer to the oven. Toast for 5 to 8 minutes or until they are brown. Watch carefully, they burn easily. Set aside.
In a large flameproof casserole, heat the oil. Add the green and red peppers and cook over medium heat, stirring often, for 10 minutes. Add the garlic and cook, stirring, for 1 more minute. Stir in the saffron mixture, paprika, and reserved broth. Bring to a boil. Simmer for 10 minutes.
To prepare ahead: Refrigerate the pepper mixture. Discard the top half of the mussel shells. Cover the clams and mussels and refrigerate. Cover the spaghetti and leave at room temperature.
To serve: In a large flameproof casserole, bring the bell pepper sauce to a boil. Add the spaghetti and cook, stirring occasionally, for 5 minutes or until the spaghetti is beginning to soften.
Set the cod, shrimp, and scallops in the pasta mixture. Cover the pan, turn the heat to medium, and cook for 5 minutes. Place the clams, mussels, peas, and olives on the seafood. Re-cover the pan and cook for 5 minutes or until the seafood is cooked through. Sprinkle with parsley and serve at once.
Recipe from Razzle Dazzle Recipes
All graphics by Debbie