Noodle Paella (Giada De Laurentiis) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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.
|
|