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Video: Giada makes noodle paella and pear, arugula salad

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    >>> we're back now at 8:49 doing cooking with giada in today's kitchen. this morning, she is putting her own skin on a recipe from a brand new book she has out called giada's feel good food my healthy recipes and secrets. good morning, nice to see you.

    >> hi.

    >> more than a cookbook.

    >> yes. i opened up a little bit more. it's a first for me. i have personal things in there about my beauty and exercise routine.

    >> because people come up to you on the street a lot and they ask you the question how do you stay so slim.

    >> it's the first question out of people's mouths.

    >> because you work with food.

    >> so they don't understand how can i eat all of this food and then stay trim so i have given my secrets out in the new book.

    >> in one book.

    >> great. we're making it a little different than what i'm used to.

    >> i hear you're a fan.

    >> i love it. okay. talk about ingredients. there's a lot of them.

    >> there's a lot of ingredients in a one-pot meal and it's usually made with rice but it's also made with noodles. people don't know that. i revamped it and made it lighter took out the sausage and did chicken, clams and shrimp. you can put whatever seafood and meat you like. break it up and it's the spices that make it traditional.

    >> all right. you have done your cutting in advance.

    >> a little help here. a little olive oil . not much. nutritional break downs in all the recipes this time and it's interesting how much olive oil and salt i had to take out of my food.

    >> you were adding some calories and fat?

    >> yes. i love it. i think olive oil is great but when the nutritionist goes through it she says too much.

    >> clam juice and tomatoes.

    >> these are canned tomatoes .

    >> yeah. so a lot of the stuff you can have in your pantry and this can take 30 minutes to make. so bay leaf and smoked paprika and saffron and then what we do is we cook the spaghetti that you break up and your kids with break that up and they let that cook for 8 to 9 minutes.

    >> all right.

    >> over here --

    >> you have your brown chicken here. chicken goes in first?

    >> chicken goes in first. brown the chicken first and leave it out until the pasta is cooked.

    >> okay.

    >> this is always tricky. clams and shrimp in and then you just put the lid on and let it cook for about five minutes.

    >> that's all it takes?

    >> yes. and this is what you've got. how good does that look?

    >> it looks good. so the only thing that's missing out of this is the crisp from the bottom of a traditional paella.

    >> it has the flavor, even a little bit more flavorful than a traditional paella. i like the pasta.

    >> it's good, right?

    >> and you serve that with a salad? ar ar arugula and croutons and a pear.

    >> i'll go back to the book. you say it's more personal. you also talk about family a little bit and you talk about the contents of your purse. what is that all about?

    >> you know what, a lot of people have also asked me what do i carry in my purse.

    >> guys don't get it.

    >> no, but women do. they want to know what tricks do you do every day. a spray bottle to keep myself hydrated. i have a little coloring book for my daughter i have sharpies in case i have to sign anything. certain lip balm and tricks for the trade that keep a woman growing.

    >> although the recipes in here are healthier and leaner this is not a diet book.

    >> this is not a diet book. i don't believe in diets. so i have a month's worth of meals but it's not to lose weight. there's vegan, dairy-free and gluten free as well as meat. a little bit of everything.

    >> there you go. we're back in a moment. this is "today" on nbc.

    >>> i spent that commercial break eating one piece of shrimp.

TODAY recipes
updated 11/4/2013 6:17:35 PM ET 2013-11-04T23:17:35

Recipe: Noodle paella

  • 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

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.

Serving Size

Makes 6 servings

Recipe: Radicchio, pear, and arugula salad

  • 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

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.

Serving Size

Makes 4 servings

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