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Seafood noodle paella

SERVINGS
Preparation time: 15 minutes; Cook time: 20 minutes; Serves 8-10 Servings
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SERVINGS
Preparation time: 15 minutes; Cook time: 20 minutes; Serves 8-10 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoon olive oil
  • 3/4 tablespoon (16-ounce) box uncooked angel hair pasta, broken into fourths
  • 1 tablespoon large onion, finely chopped
  • 4 tablespoon garlic cloves, minced
  • 1 tablespoon (14.5-ounce) can diced tomatoes
  • 1 2/3 cup seafood broth
  • 1/3 cup dry sherry or dry white wine
  • 1 teaspoon spanish paprika
  • 1/2 teaspoon crushed saffron threads
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoon 1/2 dozen mussels, scrubbed and debearded (about 1 pound)
  • 1 pound fresh or frozen thawed calamari, cut into 1/2-inch rings
  • 1 cup frozen peas, thawed
  • 2 tablespoon fresh chopped parsley
  • 1 tablespoon lemon, cut into 6 wedges
  • Preparation

    Baking Directions:

    Heat the oil in a paella pan or large (12- to 14-inch) skillet over medium heat.

    Add the pasta and cook, turning with tongs, until the pasta begins to soften and brown slightly, 2-3 minutes.

    Push the pasta to one side of the pan.

    Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.

    Stir in the tomatoes, broth, sherry, paprika, saffron, and cinnamon; bring to a simmer.

    Add the mussels, calamari, peas, and parsley.

    Cover and simmer until the pasta is tender, the mussels begin to open, and the calamari is opaque, 8-10 minutes.

    Remove and discard any mussels that do not open.

    Season to taste with salt and pepper.

    Serve with lemon wedges.