Mark Bittman makes three variations of seafood paella

Mark Bittman, author of the "How to Cook Everything" cookbook, is serving up one of Spain's most famous foods: paella. Here, he makes three simple variations of the classic rice dish, including one with noodles.

The simplest paella
Servings:

Makes 4 servings

Ingredients

    • Pinch saffron threads
    • 3 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • Salt and freshly ground black pepper
    • 2 cups short- or medium-grain rice, preferably paella rice or Arborio
    • 2 cups peeled shrimp (about 1 pound), cut into 1/2-inch chunks
    • Chopped fresh parsley leaves for garnish

Preparation

Baking Directions:

Easy paella with peas, clams and chorizo
Servings:

Makes 4 servings

Ingredients

    • 1 tablespoon olive oil
    • 8 ounces Spanish chorizo or other smoked sausage, cubed
    • 1 onion, chopped
    • 1 red bell pepper, chopped
    • 1 tablespoon minced garlic
    • 1 cup long-grain brown rice
    • Salt and black pepper
    • 1 ripe tomato, chopped
    • 1 cup fresh or frozen peas
    • 2 pounds littleneck or other hard-shell clams, well-scrubbed, those with broken shells discarded
    • 1⁄2 cup chopped fresh parsley, for garnish
    • Lemon wedges

Preparation

Baking Directions:

Paella with noodles
Servings:

Makes 4 servings

Ingredients

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 1 tablespoon minced garlic
    • 8 ounces any long, thin pasta, preferably whole wheat, broken into 2-inch or shorter lengths
    • Salt and black pepper
    • 1⁄2 teaspoon saffron threads, optional
    • 1 teaspoon paprika
    • 2 cups fresh or frozen peas
    • 1 bell pepper, chopped
    • 1⁄2 cup water or stock, plus more as needed
    • 8 ounces scallops, squid, clams, mussels, or shrimp, or a combination
    • 1⁄4 cup chopped fresh parsley, for garnish
    • Lemon wedges

Preparation

Baking Directions:

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