Toasty pasta cooked down with seafood, tomatoes, cream and broth
It’s time for a tasty pasta dish: Seafood Fideos. It’s broken spaghetti toasted to bring out the nutty flavor, cooked with peppers and onions, Spanish spices, tomatoes, cream, wine and chicken broth. The noodles have a nice bite to them and the dish is finished off in the oven with scallops on top. This dish is inspired by an episode of DDD, and I’ve made it dozens of times. After I saw Guy try this at Foreign & Domestic in Austin, I knew I had to try making this. I always go back for more as I love the flavors, textures, spice and it just feels like comfort food. Try it today!
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4
Ingredients
12 oz gf spaghetti
Salt to taste
Pepper to taste
1 onion chopped
2 T garlic minced
1 red pepper chopped
1 green pepper chopped
2 tomatoes chopped
1/2 c white wine
2 c chicken broth
1/2 c heavy cream
1 t paprika
1/2 t crushed red pepper flakes
Pinch of saffron
Parsley garnish
1.25 lbs scallops
Lemon juice garnish
2 T olive oil
Directions
Preheat oven to broil.
Break up spaghetti into pieces and add to large cast iron skillet. Toast pasta for 5 mins over medium heat and remove.
Heat cast iron with olive oil over medium heat. Sauté peppers, onion and garlic for 3 mins. Stir in paprika, saffron and crushed red along with salt and pepper cooking 1 min.
Deglaze with wine.
Stir in tomatoes.
Add chicken broth, heavy cream and pasta reducing heat to simmer cooking for 15 mins.
Remove from heat and add scallops on top seasoning with salt and pepper. Place in broiler for 8-10 mins to cook seafood.
Garnish with lemon juice and parsley.