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Giada's noodle paella, radicchio and pear salad

Food Network star Giada de Laurentiis is coming out with a new cookbook, "Giada's Feel Good Food," featuring her healthy recipes and tips for staying fit. Here, she makes a noodle paella and a salad with radicchio, pears and arugula.

Noodle paella
Servings:

Makes 6 servings

Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
    • 3/4 teaspoon kosher salt, divided, plus extra for seasoning
    • 3/4 teaspoon freshly ground black pepper, divided, plus extra for seasoning
    • 1 medium fennel bulb, chopped
    • 1 medium red bell pepper, stemmed, seeded, diced
    • 1 small onion, chopped
    • 6 large garlic cloves, thinly sliced
    • 3 (8-ounce) bottles clam juice
    • 1 (15-ounce) can diced tomatoes in juice
    • 3 dried bay leaves
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon crumbled saffron
    • 1/8 teaspoon cayenne pepper
    • 8 ounces whole wheat spaghetti, broken into 1-inch pieces
    • 12 small little neck clams, scrubbed
    • 12 large shrimp, peeled and deveined
    • 1/3 cup chopped fresh flat-leaf parsley

Preparation

Baking Directions:

In a 5-quart saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until the chicken is almost cooked through and no longer pink on the outside, 1 to 2 minutes. Using a slotted spoon, transfer the chicken to a medium bowl.Add the fennel, bell pepper, onion, and garlic to the pan. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until just tender, about 5 minutes. Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and 1/8 teaspoon cayenne. Bring the mixture to a simmer. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pot. Bring the sauce to a simmer. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the clams and shrimp. Cover and cook until the clams open and the shrimp are pink and cooked through; 4 to 5 minutes (discard any unopened clams). Remove the bay leaves and discard. Season with salt and pepper, to taste. Mix in the parsley and serve.

Radicchio, pear, and arugula salad
Servings:

Makes 4 servings

Ingredients

  • For croutons:

    • 3 (3/4-inch-thick) slices country-style sourdough bread
    • 1 1/2 tablespoons extra-virgin olive oil
  • For dressing:

    • 1/4 cup extra-virgin olive oil
    • 2 tablespoon dry white wine, such as Pinot Grigio
    • 2 tablespoons honey
    • 1 teaspoon whole grain mustard, such as Grey Poupon
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
  • For salad:

    • 2 (8-ounce) heads radicchio, halved and chopped into 1-inch pieces
    • 3 cups baby arugula
    • 2 ripe but firm Asian or Bosc pears, cored, halved, and cut lengthwise into 1/4-inch-thick slices
    • 1/4 cup chopped walnuts, toasted
    • 1 (2-ounce) chunk Parmesan cheese

Preparation

Baking Directions:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with the olive oil. Grill until grill-marked and golden, 1 to 2 minutes per side. Cool slightly and then cut into 3/4-inch cubes.For the dressing:In a small bowl, whisk together the oil, wine, honey, mustard, salt, and pepper until smooth.For the salad: Combine the radicchio, arugula, pear, walnuts, and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan cheese on top and serve.

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