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Noodle Paella

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

3 tablespoons extra-virgin olive oil

3 sweet Italian sausages, casing removed (about 12 ounces)

1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes

3/4 teaspoon kosher salt, plus extra for seasoning

3/4 teaspoon freshly ground black pepper, plus extra for seasoning

6 large cloves garlic, thinly sliced

1 medium fennel bulb, chopped

1 small onion, chopped

1 medium red bell pepper, stemmed, seeded, diced

Three 8-ounce bottles clam juice

One 15-ounce can diced tomatoes in juice

1 teaspoon smoked paprika

1/4 teaspoon finely crumbled stem saffron

1/8 teaspoon cayenne pepper

3 Turkish bay leaves

8 ounces spaghetti, broken into 1-inch lengths

8 ounces halibut fillet, cut into eight 1-inch cubes

12 small littleneck clams, scrubbed

12 large shrimp, peeled and deveined

1/3 cup roughly chopped fresh Italian parsley

Directions

  1. Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon.
  2. Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve.
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