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CHICKEN - PAN FRY - Rock Shrimp or Chicken, Bacon Fideua
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| Why have paella when you can this delicious alternative?!?! The Chew Mario Batali Rock Shrimp Bacon Fideua ingredients ROCK SHRIMP BACON FIDEUA | |
| 2 tablespoons | extra-virgin olive oil |
| 1 | white onion, (sliced) |
| 2 cloves | garlic, (sliced) |
| 1 | jalapeno, (sliced) |
| 4 ounces | thick-cut bacon, (sliced) |
| 1 tablespoon | tomato paste |
| 1 teaspoon | cinnamon |
| 1 tablespoon | ginger |
| 1 tablespoon | smoked paprika |
| 1 pound | fedellini pasta, (broken up into small pieces) |
| 1 pound | rock shrimp |
| 2 cups | hot chicken stock |
| 1 pinch | chili flakes |
| kosher salt | |
| 1/3 cup | cilantro, (chopped) |
| 2 | limes, (juice and zest) |
step-by-step directions
Preheat broiler.
Preheat a large sauté pan over medium-high heat. Add the olive oil. Once hot, add the onion, garlic and jalapenos. Sautee until translucent. Then, add the bacon and cook to render the fat for a couple minutes. Add the tomato paste, cinnamon, ginger and smoked paprika. Stir to combine and cook for a couple minutes to toast the spices. Then add the broken up pasta. Toast in the pan for 2 more minutes. Add the rock shrimp and hot stock. Season with chili flakes and salt. Bring to a simmer and cook for 2 minutes. Then, place the sauté pan under the broiler until golden brown on top.
Finish with cilantro, lime zest and juice.
Tips
- Mash the dry pasta in the box with a meat mallet. Or break up by hand.
- Keep the pan over the heat to create a crunchy layer on the bottom, called a "socarrat."
Similar categories:IngredientsPastaFish & SeafoodShrimpCourses & MealsDinnerPizza & Pasta
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