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Shellfish Paella with Fideos

IngredientsSeafood, Pasta, Vegetables
Day PartDinner
Cuisine TypeSpanish
Shellfish Paella with Fideos

Pasta noodles take the place of rice in this mussel and clam dish.


4 tbsp. olive oil
12 oz. fideos (dried, coiled vermicelli noodles) or thin spaghetti
2 garlic cloves, minced
1 onion, chopped
4 plum tomatoes, diced
2 1⁄2 cups water
1 1⁄2 cups dry white wine
Pinch saffron threads
1 dozen small, hard-shelled clams
1 dozen mussels
2 cups blanched green peas
1 1⁄2 cups seasoned tomato sauce
Salt and pepper, to taste


  1. In a deep, heavy skillet or kettle, heat oil over med.-high heat until hot but not smoking. Add fideos; sauté 2 min., or until golden. Transfer fideos to a bowl with a slotted spoon.
  2. In oil remaining in skillet, sauté garlic and onion 5 min. Stir in tomatoes; sauté 1 min. Add water, wine, and saffron; bring to a boil.
  3. Add fideos, clams, and mussels to boiling liquid. Boil, uncovered, 8-10 min., or until clams and mussels open and fideos are al dente. Stir in peas; cook 1 min. longer.
  4. Drain liquid and stir in tomato sauce and salt and pepper to taste; heat through.

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