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Photo: Angie Mosier
Active Time:45 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hrServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupsfish or seafood stock, divided¼cupextra-virgin olive oil12ouncesraw prawns or shrimp (8-12 per pound), preferably with heads left on1smallonion, diced2largecloves garlic, minced½cupgrated plum tomato, skin discarded (2 tomatoes)14ouncesfideos (see Tip) or broken angel hair pasta (3 cups)1 ½teaspoonssmoked sweet paprikaLarge pinch of saffron threads8ouncescod fillet, cut into 2-inch pieces8ouncesclams, scrubbed8ouncesmussels, scrubbed4ouncescalamari rings and tentaclesFresh parsley & lemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
8cupsfish or seafood stock, divided
¼cupextra-virgin olive oil
12ouncesraw prawns or shrimp (8-12 per pound), preferably with heads left on
1smallonion, diced
2largecloves garlic, minced
½cupgrated plum tomato, skin discarded (2 tomatoes)
14ouncesfideos (see Tip) or broken angel hair pasta (3 cups)
1 ½teaspoonssmoked sweet paprika
Large pinch of saffron threads
8ouncescod fillet, cut into 2-inch pieces
8ouncesclams, scrubbed
8ouncesmussels, scrubbed
4ouncescalamari rings and tentacles
Fresh parsley & lemon wedges for serving
DirectionsPreheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine; cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock; simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.TipTrack down traditional Valencian fideos pasta at well-stocked supermarkets or check tienda.com or Amazon. (Broken angel hair pasta makes a decent substitute.)Originally appeared: EatingWell Magazine, July/August 2021
Directions
Preheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine; cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock; simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.TipTrack down traditional Valencian fideos pasta at well-stocked supermarkets or check tienda.com or Amazon. (Broken angel hair pasta makes a decent substitute.)
Preheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).
Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.
Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.
Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine; cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock; simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.
Tip
Track down traditional Valencian fideos pasta at well-stocked supermarkets or check tienda.com or Amazon. (Broken angel hair pasta makes a decent substitute.)
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)426Calories12gFat43gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
