Ingredients

pinch of saffron threads 3 cups fish stock, heated, as needed 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, peeled and minced 3 ripe tomatoes, skinned, seeded, and chopped 1 tsp sweet paprika 10 oz (300 g) spaghetti or linguine, broken into 2 in (5 cm) lengths 8 oz (225 g) firm white fish fillets, such as cod, haddock, or monkfish, skinned and cut into 3/4 in (2 cm) slices 8 oz (225 g) large shrimp, peeled and deveined 12 mussels or clams, scrubbed 8 small scallops, cut in half 1 cup frozen peas, thawed salt and freshly ground black pepper 2 tbsp chopped parsley

Description

Think Of This As A Seafood Paella Made With Pasta Instead Of Rice.

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