Spanish Pasta With Seafood (Fideua)

• 4 tablespoons extra virgin olive oil
• 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter
• Salt and pepper
• 1/2 teaspoon saffron threads
• 1 teaspoon sweet paprika
• 1 tablespoon minced garlic
• 1 pound cockles or small clams, well washed
• 1 pound mussels, well washed
• 1/2 cup stock (optional)
• 8 to 12 large shrimp, shells on
• 4 to 8 sea scallops, cut in half through their equators
• 1/2 cup chopped fresh parsley leaves
• Lemon wedges

1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high.
2. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken.
3. Try to avoid letting more than a few pieces blacken.
4. Add saffron, paprika and garlic, and stir for a minute more.
5. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring.
6. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid.
7. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
8. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through.
9. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.

extra virgin olive oil, pasta, salt, saffron threads, sweet paprika, garlic, well washed, mussels, stock, shrimp, equators, parsley, lemon wedges

Taken from cooking.nytimes.com/recipes/10329 (may not work)