Should serve about 3 - 4
Prepare about 5 cups of fish stock (it'll be too much but that's OK)
Clean, rinse and cut up 6 ounces of fish into 1 1/2 - 2 inch pieces (Halibut or other firm fish such as Snapper, Grouper, or perhaps Mahi Mahi seems to work best)
Clean and rinse 4 - 5 ounces large shrimp
Clean and rinse a dozen small clams and half a dozen mussels
Core and cut up one medium tomato into 1/2 inch pieces
Peel and crush 2 large cloves of garlic
1 tsp red pepper flakes
Clean and slice one red bell pepper into thin strips
Set aside 6 ounces of Fideau or Vermicelli pasta (broken into about 4 inch lengths)
Two pinches of saffron threads
2 - 3 ounces EVOO
salt to taste (no pepper other than the red pepper flakes previously listed)
Follow the mise en place procedure so that you're prepared for each stem.
Clean and rinse sea food as described above. Set aside.
Pour a light coating of olive oil into a large pan. A pan of about 10 - 12 inches works or you can use a paella pan if you have one; but it's not necessary.
Place the stock in a saucepan and heat until it just simmers. Keep it at a low simmer.
Place the pan over medium high heat and add enough olive oil to cover the bottom. Wait until the olive oil heats enough to shimmer.
Drop the shrimp into the pan and sauté until done (about 2 - 3 minutes) and add olive if needed to prevent sticking.
Remove shrimp. Set the shrimp aside and add the tomato, bell pepper, red pepper flakes and garlic to the pan. Saute quickly (1 - 2 minutes) being careful not to brown the garlic. Keep things constantly moving in the pan.
Add the saffron threads and about 3 1/2 cups of the fish stock to the pan and bring everything to a boil.
Reduce heat to maintain a slow steady boil but avoid a rolling boil in the liquid.
Sprinkle half the pasta into the hot liquid, then deposit the fish evenly over the pasta.
Add the remaining pasta along with the remaining sea food on top of the pasta, reduce heat and cover.
Cook for 7 - 10 minutes, checking periodically to add more of the simmering stock as needed, then continue to cook for a total of about 15 minutes or until the pasta is al dente.
Shell fish should be open and ready to serve at this point.
Remove from heat, leave covered and allow to rest about 5 minutes before serving.
Serve with some Kalamata olives on top.
For a slightly richer flavor, you can heat a pan with olive oil, break the pasta up into smaller pieces (about 2 - 3 inches) and saute the pasta to brown before using it in this recipe.