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.

Seafood noodle paella