Seafood Capellini With Saffron |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Australian cookbook author Charmaine Solomon created a spicy recipe that has a range of nuanced flavors. This recipe is quick and delicious! Food and Wine, Nov. 2004. Serve with a light, spicy pinot grigio. Ingredients:
6 tablespoons extra virgin olive oil |
1 lb shelled and deveined jumbo shrimp (8 shrimp) |
1 lb monkfish or 1 lb other firm white fish such as halibut, trimmed and cut into 8 pieces |
kosher salt |
fresh ground pepper |
14 ounces diced tomatoes, drained |
4 garlic cloves, minced |
2 tablespoons flat leaf parsley, minced |
1 serrano chili, with seeds, minced |
1 teaspoon hot paprika |
2 cups chicken stock or 2 cups low sodium chicken broth |
8 ounces clam juice (1 cup) |
1 pinch saffron thread |
6 ounces capellini, broken into 3-inch lengths (boiled for 3-6 minutes or until soft but not fully cooked) |
lemon wedge, for serving |
Directions:
1. In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
2. In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is has absorbed most of the sauce, about 5 minutes. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.
|
|