Best Paella Style Shellfish Pasta Recipes

PAELLA-STYLE SHELLFISH PASTA

Paella-Style Shellfish Pasta image

Categories Pasta Sauté Quick & Easy Clam Scallop Shrimp Saffron Artichoke Gourmet

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads
3 tablespoons olive oil
6 ounces fideos (thin Spanish noodles in coils) or thin spaghetti, either pasta broken into 2-inch lengths
6 large shrimp (16 to 20 per pound), shelled
6 large sea scallops
6 New Zealand cockles or Manila clams, scrubbed
1/2 of a 9-ounce package frozen artichoke hearts, thawed
1 teaspoon minced fresh chives

Steps:

Preheat oven to 400°F.
In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
Sprinkle pasta with chives.

PAELLA-STYLE SHELLFISH PASTA

Paella-Style Shellfish Pasta image

This was delicious, quick to prepare, and surprisingly suitable for guests. I must suggest adding clam juice to the broth/wine mixture, as it ties it all together beautifully. My artichokes got a bit mushy, but they were jarred, so perhaps frozen would hold their shape better. My personal taste preference leans toward a bit of garlic, despite authenticity issues, so next time I make it I'll throw a few whole cloves in while it's baking. Very tasty; I highly recommend! Enjoy.

Provided by BLUE ROSE

Categories Spanish

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon saffron thread
3 tablespoons olive oil
6 ounces fideos (thin Spanish noodles in coils) or 6 ounces thin spaghetti, either pasta broken into 2-inch lengths
6 large shrimp, shelled (16 to 20 per pound)
6 large sea scallops
6 clams, scrubbed
4 ounces frozen artichoke hearts, thawed
1 teaspoon chives

Steps:

Preheat oven to 400°F.
In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
Sprinkle pasta with chives.
Serves 2.

Nutrition Facts : Calories 401, Fat 22.8, SaturatedFat 3.4, Cholesterol 61.8, Sodium 928.7, Carbohydrate 9.9, Fiber 2.2, Sugar 1.6, Protein 23

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