Spanish Style Noodles with Seafood Recipe source: American Test Kitchen
Ingredients: Serve 4
1 pound extra large shrimp ( 21 to 25 per pound ), peeled and deveined
Salt and Pepper
1 tablespoon olive oil
12 ounce vermicelli, broken into 2 inch pieces
2 ounces chorizo sausage, cut into ¼ inch pieces
1 onion, chopped fine
3 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
2 ( 8 ounce ) bottles clam juice
1 cup water
½ cup dry white wine
½ teaspoon saffron threads, crumbled
1 pound littleneck clams, scrubbed
1 tablespoon unsated butter
2 tablespoons minced fresh parsley
Lemon wedges
Procedures:
Toss shrimp with ¼ teaspoon salt and 1/8 teaspoon pepper in bowl and set aside.
Heat 2 teaspoons il in 12 inch nonstick skillet over medium heat. Add vermicelli and cook, stirring frequently, until golden, 4 to 6 minutes. Transfer noodles to plate.
Add remaining 1 teaspoon oil to skillet and return to medium high heat until just smoking. Add chorizo and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer chorizo to paper towel lined plate.
Add onion and 1/8 teaspoon salt to oil left in skillet and return to medium low heat. Cover and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Uncover, stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes with their juice, clam juice, water, wine and saffron and bring to simmer.
Return vermicelli and chorizo to skillet. Cover increase heat to medium high, and cook for 5 minutes. Stirring often and adjusting heat to maintain vigorous simmer. Nestle clams, hinge side down, into vermicelli. Cover and simmer for 3 minutes. Sprinkle shrimp over top, cover, and cook until shrimp are translucent and clams have opened, 5 to 7 minutes.
Gently stir in butter, sprinkle with parsley, and season with salt and pepper to taste. Serve with lemon wedges. End
Ingredients: Serve 4
1 pound extra large shrimp ( 21 to 25 per pound ), peeled and deveined
Salt and Pepper
1 tablespoon olive oil
12 ounce vermicelli, broken into 2 inch pieces
2 ounces chorizo sausage, cut into ¼ inch pieces
1 onion, chopped fine
3 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
2 ( 8 ounce ) bottles clam juice
1 cup water
½ cup dry white wine
½ teaspoon saffron threads, crumbled
1 pound littleneck clams, scrubbed
1 tablespoon unsated butter
2 tablespoons minced fresh parsley
Lemon wedges
Procedures:
Toss shrimp with ¼ teaspoon salt and 1/8 teaspoon pepper in bowl and set aside.
Heat 2 teaspoons il in 12 inch nonstick skillet over medium heat. Add vermicelli and cook, stirring frequently, until golden, 4 to 6 minutes. Transfer noodles to plate.
Add remaining 1 teaspoon oil to skillet and return to medium high heat until just smoking. Add chorizo and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer chorizo to paper towel lined plate.
Add onion and 1/8 teaspoon salt to oil left in skillet and return to medium low heat. Cover and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Uncover, stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes with their juice, clam juice, water, wine and saffron and bring to simmer.
Return vermicelli and chorizo to skillet. Cover increase heat to medium high, and cook for 5 minutes. Stirring often and adjusting heat to maintain vigorous simmer. Nestle clams, hinge side down, into vermicelli. Cover and simmer for 3 minutes. Sprinkle shrimp over top, cover, and cook until shrimp are translucent and clams have opened, 5 to 7 minutes.
Gently stir in butter, sprinkle with parsley, and season with salt and pepper to taste. Serve with lemon wedges. End
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