Paella Pasta


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This traditional Spanish dish is usually prepared over rice, but pairing with noodles adds an Italian flair to an already delicious dish!

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  • 1/4 C. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 lb. skinned and boned chicken breast, cut into 1/2-inch cubes
  • 1/2 lb. chorizo (Spanish sausage), sliced
  • 1/2 C. dry white wine
  • 1/2 tsp. dried oregano
  • 1/2 tsp. saffron threads
  • 1/2 C. chicken stock
  • 2 Tbs. tomato paste
  • 1 10 oz. package frozen peas
  • 1/2 lb. shrimp, shelled and deveined
  • 12 mussels, scrubbed
  • 1 lb. pasta, freshly cooked
  • 1/4 C. butter
  • 2 tsp. capers, rinsed and drained

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In large skillet, heat oil. Sauté onion, garlic, bell pepper, chicken and sausage over medium heat for about 10 minutes. Add wine and oregano and bring to a boil, stirring and scraping the bottom of the pan. Dissolve saffron in stock and add to skillet along with tomato paste. Simmer about 5 minutes, then add peas, shrimp, and mussels. Cook, covered until mussels open (3 to 5 minutes). Discard any mussels that do not open. Toss hot pasta with butter, top with paella mixture, and garnish with capers. Serve in pasta bowls or soup plates, making sure that each portion contains some of each of the ingredients.

Yield: 6 servings

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