noodle paella
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
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3 Tbspolive oil
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1 lbboneless chicken thighs cut into small chunks
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salt and pepper
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1 mdfennel bulb chopped
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1 mdred bell pepper pepper diced
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1 smonion diced
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6 clovegarlic minced
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4 cwater
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2 Tbspbetter than bouilion lobster base
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15 ozcan diced tomatoes with juice
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1 cfrozen peas
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3bay leaves
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1 tspsmoked paprika
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1/2 tspcrumbled saffron
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8 ozfideo spaghetti
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12clams scrubbed
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12mussels scrubbed
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12shrimp peeled and deveined
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fresh parsley for garnish
How To Make noodle paella
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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.
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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.
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3Add the tomatoes wth their juices, bay leaves, Paprika, and Saffron. Bring to a boil and reduce to a simmer and add the spaghetti
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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
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