Pasta Paella Recipes

FIDEUà RECIPE (PASTA PAELLA)

Steps:

• Place the shrimp in a medium bowl, and toss with 1 TBSP oil, minced garlic, and a pinch of salt and pepper. Cover and place in fridge.
• Break the spaghetti into small pieces. You can either place it in a large Ziploc bag, or place it between two towels, and break with your hands. The pieces should be about 1-2 inches.
• Add 1 TBSP oil to a large skillet or paella pan and heat over medium heat. Add the broken spaghetti and toast until it's dark in color, being sure to toss constantly. It should take about 5-8 minutes for the pieces to turn deep golden brown.
• Remove the spaghetti from the pan and set aside.
• Add the remaining 2 TBSP oil to the pan and heat over medium-high. Add the onions and a pinch of salt and sauté until they start to soften.
• Drain the can of tomatoes well, using a mesh strainer to push the juices out.
• Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
• Add the toasted spaghetti back to the pan, along with the seafood stock (and water if needed) to just cover the pasta. Season with a pinch of salt and pepper, toss to combine, and bring to a simmer.
• Nestle the marinated shrimp and mussels into the pan and cook for 6-8 minutes, or until the pasta is al dente, the shrimp are cooked though and the mussels have opened.
• Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
• Serve the fideuà garnished with chopped parsley, provide aioli and lemon wedges on the side. Enjoy!

PASTA PAELLA WITH CLAMS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes.
• Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges.

PASTA PAELLA WITH ORZO

Steps:

• In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
• Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
• Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
• Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
• To serve, spoon hot paella into serving bowls and serve immediately.

PASTA PAELLA

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
• Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
• Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
• Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
• Cover, reduce to medium heat and cook for 5 minutes.
• Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
• Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
• Garnish with lemon wedges.