Pasta Paella

Pasta Paella
Photo by Monica Buck

Ingredients

  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground turmeric
  • 1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed
  • 3 cloves garlic, peeled and minced
  • 8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed
  • + 21 more ingredients
    • Lemon wedges
    • 8 ounces dried angel hair or capellini pasta
    • 1 package (8 oz.) frozen artichoke hearts, thawed
    • 1 cup frozen petite peas
    • 1 onion (8 oz.), peeled and chopped
    • 2 tablespoons olive oil
    • 1 onion (8 oz.), peeled and chopped
    • 8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
    • 1 ½ cups fat-skimmed chicken broth
    • 1 ½ cups fat-skimmed chicken broth
    • 2 tablespoons olive oil
    • 8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
    • 8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
    • 3 cloves garlic, peeled and minced
    • Salt
    • Salt
    • Lemon wedges
    • 1 can (14 1/2 oz.) diced tomatoes
    • 1 cup frozen petite peas
    • 1 package (8 oz.) frozen artichoke hearts, thawed
    • 8 ounces dried angel hair or capellini pasta

1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes. 2. Stir in broth and tomatoes, including juice; c...

View full recipe at My Recipes

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