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Receta Pasta Paella
by Nancy Miyasaki

Pasta Paella

An easy and great tasting recipe. If you like the flavor of paella, you'll love this pasta. I've made this as well as true paella, and I think my family likes this better. Elegant enough to serve with company, but easy and kid friendly enough to have any week night. Give it a shot!

Calificación: 4.5/5
Avg. 4.5/5 4 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 6 servings

Va Bien Con: Green Salad

Ingredientes

  • 4 Tbsp olive oil
  • 1 lb angel hair or capellini pasta - dry
  • 2 onions, peeled and chopped
  • 6 cloves garlic, peeled and minced or pressed
  • 1/2 tsp ground turmeric
  • 3 cups low fat chicken broth
  • 2 14.5oz cans diced tomatoes
  • 1 lb shrimp
  • 2 lbs mussels
  • 1 lb catfish fillet (or other fish fillet)
  • 16 oz frozen artichoke hearts, thawed (optional)
  • 2 cups frozen petite peas (optional)
  • Salt and ground pepper to taste
  • Lemon wedges

Direcciones

  1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is translucent, 3 to 4 minutes.
  2. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until mussels have opened and fish is barely opaque in center of thickest part, 5 to 8 minutes longer.
  3. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood.
  4. Serve warm from pan.