Real Recipes From Real Home Cooks ®

noodle paella

Recipe by
barbara lentz
beulah, MI

I love this better with pasta then rice

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For noodle paella

  • 3 Tbsp
    olive oil
  • 1 lb
    boneless chicken thighs cut into small chunks
  • salt and pepper
  • 1 md
    fennel bulb chopped
  • 1 md
    red bell pepper pepper diced
  • 1 sm
    onion diced
  • 6 clove
    garlic minced
  • 4 c
  • 2 Tbsp
    better than bouilion lobster base
  • 15 oz
    can diced tomatoes with juice
  • 1 c
    frozen peas
  • 3
    bay leaves
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    crumbled saffron
  • 8 oz
    fideo spaghetti
  • 12
    clams scrubbed
  • 12
    mussels scrubbed
  • 12
    shrimp peeled and deveined
  • fresh parsley for garnish

How To Make noodle paella

  • 1
    In a 5 qt Dutch oven heat the oil over medium high heat and add the chicken pieces and season with salt and pepper. Cook until the chicken in no longer pink inside. Remove with slotted spoon to a bowl and set aside.
  • 2
    Add the fennel, bell pepper, onion and garlic to the pan. Season with salt and pepper and cook until softened about 5 minutes. Add the water and lobster base and stir until the lobster base is dissolved into the water.
  • 3
    Add the tomatoes wth their juices, bay leaves, Paprika, and Saffron. Bring to a boil and reduce to a simmer and add the spaghetti
  • 4
    Cook about 5 minutes then add the peas. Cook 5 more minutes. Add the chicken back to the pan. Add the clams, mussels and shrimp and cover and cook until clams and mussels has opened and the shrimp is pink.Discard any unopened clams or mussels and bay leaves. Taste and adjust seasoning and serve garnished with Parsley

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