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Ingredientes
- 10 ounce Thick spaghetti or possibly buccatini
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 2 x Cloves garlic, chopped
- 3 lrg Ripe tomatoes, peeled, seeded and flnely minced
- 1 tsp Sweet paprika
- 12 sm Clams or possibly mussels, scrubbed under cool water
- 6 ounce Shrimp, peeled and deveined
- 6 ounce Scallops (large ones cut into quarters, small ones cut in half or possibly left whole)
- 8 ounce Monkfish or possibly other hard white fish, cut on the diagonal into 1/2-inch slices
- 2 1/2 x -(up to)
- 3 c. Fish or possibly chicken stock or possibly bottled clam broth, or possibly as needed
- 1/4 tsp Saffron threads, soaked in:
- 1 Tbsp. Hot water Salt, freshly grnd black pepper
- 2 Tbsp. Minced fresh parsley for garnish
Direcciones
- Holding few strands at a time, break pasta into 1-inch pcs and set aside.
- Heat oil in paella pan or possibly large skillet. Add in onion and garlic and cook over medium heat till soft and translucent/soft but not brown, about 4 min.
- Add in tomatoes and paprika and cook till all liquid has evaporated, about 5 min.
- Stir in clams, shrimp. scallops and monkfish and saute/fry 1 minute. Add in 2-1/2 c. fish stock and saffron and bring to boil. Stir in pasta and return to boil. Reduce heat and gently simmer till pasta is cooked, 15 to 20 min, stirring occasionally.
- If mix dries out too much before pasta is completely cooked, add in remaining stock. Add in salt and pepper to taste. Sprinkle with parsley and serve at once.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 4 servings | |
| Calories 683 | |
| Calories from Fat 130 | 19% |
| Total Fat 14.68g | 18% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 323mg | 13% |
| Potassium 1648mg | 47% |
| Total Carbs 63.52g | 17% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.53g | 4% |
| Protein 70.3g | 112% |
