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¼ cup extra virgin olive oil 4 cloves garlic, crushed 2 tsp smoked sweet paprika ½-1 tsp chilli flakes 375g dried angel-hair pasta or ribbon egg noodles ½ cup white wine 4 cups fish or chicken stock 20 strands saffron 3 large tomatoes, chopped 1 tsp salt ground black pepper Seafood: 300g prawns 1.3kg fresh mussels/and or cockles in the shell 400g boneless fish, cut into chunks Garnish: ¼ cup finely chopped parsley wedges of lemon or lime diced flesh of 2 roasted red capsicums (optional)
© Annabel Langbein Media
This noodle-style version of paella can be prepared using seafood, chicken or even spicy sausage. The noodles cook much more quickly than rice so take note of the cooking time for noodles or pasta before you start.
Heat oil in a large, deep pan and sizzle garlic, paprika and chilli flakes for a few seconds. Break up
noodles or pasta into small pieces with your hands and add to pan. Stir over heat for a minute or two until noodles start to brown a little. Add wine, stock and saffron if using, cover and bring to a simmer.
Add tomatoes, seasonings and all the seafood, stirring to combine evenly and pushing the mussels into the mixture to submerge their bases. Cover and cook until mussels open, 5-6 minutes.
Garnish with parsley, wedges of lemon or lime and roast capsicums if using.
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