Tuesday, June 18 2013, 10:07 AM MDT
Spanish Fideos with Shirmp, Sausage and Clams
As Aired On May 23, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market and Café
This recipe is a one pot meal, similar to paella, using noodles instead of rice. I use whole wheat vermicelli, high protein shrimp, chicken sausage and clams to end up with a colorful, flavorful and healthy Spanish-style entrée. It's best to use a paella pan, but a large 12" flat bottomed skillet will work well too.
1lb 16-20 count shrimp, peeled and deveined
4 oz spicy chicken sausage
1lb littleneck clams
½ C green peas, frozen
1 red bell pepper, diced
1 T olive oil
10 oz whole wheat vermicelli pasta
1 onion, minced
5 cloves garlic, minced
¼ C scallions, minced
2 tomatoes, diced
2T tomato paste
1 bottled clam juice (8 oz)
2 C low sodium chicken or vegetable stock
¼ C white wine (optional) or equivalent amount of water
½ t saffron threads, crushed
¼ C parsley, chopped
Lemon wedges and garlic aioli for serving
1.) Break pasta into 2" lengths by wrapping in plastic film and breaking against the edge of a counter.
Heat 1T of olive oil in pan over medium high heat.
2.) Add chicken sausage and cook until lightly browned and cooked through. Transfer sausage to a paper towel lined plate and set aside.
3.) Reduce heat to medium. In the same skillet, toast broken vermicelli, stirring frequently, until lightly browned and toasted. Watch carefully as the vermicelli can burn quickly. Transfer vermicelli to a plate and set aside.
4.) Using the same skillet, add the onion and cook until the onion has softened slightly. Add garlic, tomato paste and scallions, and cook until fragrant. Stir in diced tomatoes, clam juice, stock, wine and crushed saffron. Bring to a low boil.
5.) Return the toasted vermicelli and the sausage to the skillet. Cook for 6-8 minutes. Arrange clams, hinged side down, into the vermicelli. Cover and simmer for 6 minutes. Add shrimp to pan, cover again and cook until clams have opened and shrimp is cooked through. Depending on
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