SERVINGS
Preparation time: 15 minutes; Cook time: 20 minutes; Serves 8-10 Servings
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.