Seafood Capellini With Saffron
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 6 tablespoons extra virgin olive oil
- 1 lb shelled and deveined jumbo shrimp (8 shrimp)
- 1 lb monkfish or 1 lb other firm 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
Recipe
- 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.
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