noodle paella
I love this better with pasta then rice
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless chicken thighs cut into small chunks
- salt and pepper
- 1 medium fennel bulb chopped
- 1 medium red bell pepper pepper diced
- 1 small onion diced
- 6 cloves garlic minced
- 4 cups water
- 2 tablespoons better than bouilion lobster base
- 15 ounces can diced tomatoes with juice
- 1 cup frozen peas
- 3 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon crumbled saffron
- 8 ounces fideo spaghetti
- 12 clams scrubbed
- 12 mussels scrubbed
- 12 shrimp peeled and deveined
- fresh parsley for garnish
How To Make noodle paella
-
Step 1In 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.
-
Step 2Add 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.
-
Step 3Add the tomatoes wth their juices, bay leaves, Paprika, and Saffron. Bring to a boil and reduce to a simmer and add the spaghetti
-
Step 4Cook 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes