IE 11 is not supported. For an optimal experience visit our site on another browser.

Noodle paella

Servings:
Makes 6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 tablespoon 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 teaspoon medium fennel bulb, chopped
  • 1 teaspoon medium red bell pepper, stemmed, seeded, diced
  • 1 teaspoon small onion, chopped
  • 6 teaspoon large garlic cloves, thinly sliced
  • 3 teaspoon (8-ounce) bottles clam juice
  • 1 teaspoon (15-ounce) can diced tomatoes in juice
  • 3 teaspoon dried bay leaves
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon crumbled saffron
  • 1/8 teaspoon cayenne pepper
  • 8 ounce whole wheat spaghetti, broken into 1-inch pieces
  • 12 ounce small little neck clams, scrubbed
  • 12 ounce 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.

Recipe Tags