Follow these steps for perfect results
chicken broth
dry white wine
saffron thread
olive oil
fideos
broken into 2-inch lengths
shrimp
shelled
scallops
clams
scrubbed
artichoke hearts
thawed
chives
Preheat oven to 400°F.
In a saucepan, bring chicken broth and white wine to a boil, then stir in saffron and reduce to a simmer.
In a heavy ovenproof skillet, heat olive oil over medium-high heat.
Sauté the uncooked fideos pasta until golden, about 2 minutes.
Pour the simmering broth mixture over the pasta and simmer for 5 minutes.
Nestle the shrimp, scallops, clams, and artichoke hearts into the pasta.
Bake uncovered in the preheated oven for about 20 minutes, until the liquid is reduced to a syrupy glaze and the pasta is tender but crisp on top.
Sprinkle with chives before serving.
Expert advice for the best results
Use high-quality seafood for the best flavor.
Adjust the amount of saffron to your preference.
Be careful not to overcook the pasta.
Everything you need to know before you start
15 minutes
Broth mixture can be made ahead.
Serve in the skillet, garnished with fresh chives.
Serve with a side salad.
Crusty bread for dipping into the sauce.
A crisp white wine complements the seafood.
Discover the story behind this recipe
Paella is a traditional Spanish dish, and this pasta version is a modern twist.
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