Spanish 30 min

Spanish Fideos with Clams

Name: Spanish Fideos with Clams
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 12 oz fideo noodles (or angel hair pasta, broken into 1-inch pieces); 2 lbs littleneck clams, scrubbed; 3 tablespoons olive oil; 1 large yellow onion, finely diced; 4 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon smoked paprika; 1/4 teaspoon saffron in 1/4 cup warm water; 1 cup dry white wine; 2 cups seafood or chicken broth; Fresh parsley and lemon wedges for serving

seafoodgluten-freedairy-freehigh-protein

Ingredientsfor 2

460

Cal

34g

Protein

52g

Carbs

10g

Fat

112 oz fideo noodles (or angel hair pasta, broken into 1-inch pieces)
22 lbs littleneck clams, scrubbed
33 tablespoons olive oil
41 large yellow onion, finely diced
54 cloves garlic, minced
61 red bell pepper, diced
71 teaspoon smoked paprika
81/4 teaspoon saffron in 1/4 cup warm water
91 cup dry white wine
102 cups seafood or chicken broth
11Fresh parsley and lemon wedges for serving

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Instructions

1
Heat olive oil in a large oven-safe skillet over medium heat. Toast the dry noodles, stirring continuously, for 3–4 minutes until they turn golden brown. Remove and set aside.
2
In the same pan, cook onion and bell pepper for 6 minutes. Add garlic and smoked paprika. Cook 1 minute. Add wine and let bubble 2 minutes. Add saffron water and broth. Bring to a boil.
3
Add toasted noodles, stirring to distribute evenly. Transfer to the oven at 400°F. Bake 10 minutes. Nestle clams into the noodles. Bake another 8–10 minutes until clams open and noodles are cooked through with a crispy bottom layer. Garnish with parsley and serve with lemon wedges.