Paella on Spaghetti Squash |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A recipe from Ricardo. Ingredients:
1 spaghetti squash (3 lb) |
3 tablespoons butter |
1 chorizo sausage, sliced (115 g) |
1 red bell pepper, seeded and diced |
1 onion, finely chopped |
2 tablespoons olive oil |
2 garlic cloves, finely chopped |
1 teaspoon paprika |
1/2 teaspoon red pepper flakes |
1/2 teaspoon saffron |
1/2 cup white wine |
19 ounces diced tomatoes, drained |
1/2 cup chicken stock |
1 lb fresh mussels, cleaned |
1 cup frozen green pea, thawed |
3/4 lb haddock or 3/4 lb cod, diced |
1 lb frozen medium shrimp, skinned |
1/4 cup italian parsley, chopped |
salt and pepper |
Directions:
1. On a working plan, poke the squash with a fork on all its surface. Cook in the microwave at high power for about 15 minutes (5 minutes per pound) or until tender when touching with a finger. The squash must be al dente. Let rest 10 minutes. Cut in half, remove the seeds and undo the flesh with a fork. In a bowl, mix the flesh in butter. Add salt and pepper. Set aside in a warm place.
2. In a large skillet, brown the sausage, bell pepper and onion in oil. Add garlic and spices. Keep cooking 1 minute. Add salt and pepper. Deglaze with wine. Add tomatoes, chicken stock, and bring to boil. Let simmer about 3 minutes. Add mussels and peas. Cook about 2 minutes. Add fish and shrimps. Cover and cook 3 to 4 minutes stirring frequently until mussels are open and shrimps are cooked. Sprinkle with parsley. Adjust seasoning.
3. Serve on a bed of spaghetti squash.
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