Ingredients
- 3 tablespoon olive oil
- 1 tablespoon onion, chopped
- 1 tablespoon minced garlic
- 8 ounce any long, thin pasta, preferably whole wheat, broken into 2-inch or shorter lengths
- 1 teaspoon paprika
- 2 cup fresh or frozen peas
- 1 cup bell pepper, chopped
- 8 ounce scallops, squid, clams, mussels, or shrimp, or a combination
Preparation
Baking Directions:
1.Put the oil in a large skillet over medium-high heat.
When it's hot, add the onion and garlic and cook, stirring, until they begin to soften, 3 to 5 minutes; remove from the pan with a slotted spoon.
Add the noodles to the pan, sprinkle with salt and pepper, and cook, stirring constantly, until they brown (try not to let them blacken).
2.Return the onion and garlic to the pan and add the saffron, paprika, peas and bell pepper.
Cook, stirring frequently, for 2 to 3 minutes more.
Add the water and cook, stirring and adding more liquid if things start to stick, until the noodles are nearly tender and everything is just starting to dry out, about 15 minutes.
3.Stir in the seafood and cook, stirring occasionally and adding a little more water or stock if you like, until it is just cooked through (large shrimp and scallops will take about 5 minutes; small or chopped shrimp about 3 minutes; squid no more than 1 minute).
Taste and adjust the seasoning.
Stir in the parsley and serve with the lemon wedges.
