Best 5 Paella Style Shellfish Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey to the vibrant shores of Spain with our delectable Paella-Style Shellfish Pasta. This tantalizing dish captures the essence of traditional paella, reimagined with the convenience of pasta. Dive into a symphony of flavors as succulent shrimp, tender mussels, and calamari dance harmoniously with juicy tomatoes, aromatic saffron, and a chorus of herbs in a rich seafood broth.

This recipe offers two delectable variations to suit your preferences: a classic version brimming with seafood bounty and a vegetarian rendition bursting with garden-fresh vegetables. Both options promise an explosion of taste that will transport you to the heart of Spain's culinary heritage.

Our classic Paella-Style Shellfish Pasta is a seafood lover's paradise. Plump shrimp, mussels, and calamari bask in a flavorful bath of saffron-infused broth, complemented by a medley of bell peppers, tomatoes, and peas. Every bite is a harmonious blend of briny, succulent seafood and vibrant vegetables.

For those seeking a vegetarian delight, our Vegetable Paella-Style Pasta is an equally captivating experience. A symphony of crisp bell peppers, tender zucchini, juicy tomatoes, and earthy mushrooms come together in a vibrant paella-inspired sauce. The addition of artichoke hearts and green beans lends a delightful textural contrast, creating a dish that is both hearty and satisfying.

Whether you're a seafood enthusiast or a vegetarian seeking culinary adventures, our Paella-Style Shellfish Pasta recipes offer a delightful journey for your taste buds. Embark on this culinary voyage and savor the vibrant flavors of Spain in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PAELLA



Easy Paella image

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish

Steps:

  • Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
  • Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams

PAELLA INSPIRED SEAFOOD PASTA WITH A COGNAC CREAM SAUCE



Paella Inspired Seafood Pasta with a Cognac Cream Sauce image

Provided by Judson Allen, Food Network Star Season 8 Finalist

Categories     main-dish

Time 45m

Yield 4 to 6 servings, depending on shrimp and lobster size

Number Of Ingredients 18

2 cloves garlic, chopped
2 tablespoons butter
1 shallot, minced
2 tablespoons paella spice blend
1 cup heavy cream
3/4 cup grated Parmigiano-Reggiano
1 1/4 cups seafood stock
4 tablespoons cognac
1/2 teaspoon lemon zest
Fine sea salt
1 lobster tail, meat removed, shell discarded
10 medium shrimp, shells and tails removed
Corn oil, for deep frying
1 pound mussels
1/2 a lemon, juiced
Fresh parsley, chopped, for garnish
1 pack rice noodles
8 ounces King crab meat

Steps:

  • Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.
  • Soak the dried rice noodles in warm water to soften.
  • Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the "rice noodle bundles of seafood."
  • Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.
  • In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.
  • Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley.

PAELLA-STYLE SHELLFISH PASTA



Paella-Style Shellfish Pasta image

This was delicious, quick to prepare, and surprisingly suitable for guests. I must suggest adding clam juice to the broth/wine mixture, as it ties it all together beautifully. My artichokes got a bit mushy, but they were jarred, so perhaps frozen would hold their shape better. My personal taste preference leans toward a bit of garlic, despite authenticity issues, so next time I make it I'll throw a few whole cloves in while it's baking. Very tasty; I highly recommend! Enjoy.

Provided by BLUE ROSE

Categories     Spanish

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon saffron thread
3 tablespoons olive oil
6 ounces fideos (thin Spanish noodles in coils) or 6 ounces thin spaghetti, either pasta broken into 2-inch lengths
6 large shrimp, shelled (16 to 20 per pound)
6 large sea scallops
6 clams, scrubbed
4 ounces frozen artichoke hearts, thawed
1 teaspoon chives

Steps:

  • Preheat oven to 400°F.
  • In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
  • Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
  • Sprinkle pasta with chives.
  • Serves 2.

Nutrition Facts : Calories 401, Fat 22.8, SaturatedFat 3.4, Cholesterol 61.8, Sodium 928.7, Carbohydrate 9.9, Fiber 2.2, Sugar 1.6, Protein 23

EASY PAELLA



Easy Paella image

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

Steps:

  • In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  • Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  • Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  • Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g

PAELLA-STYLE SHELLFISH PASTA



Paella-Style Shellfish Pasta image

Categories     Pasta     Sauté     Quick & Easy     Clam     Scallop     Shrimp     Saffron     Artichoke     Gourmet

Yield Serves 2

Number Of Ingredients 10

2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads
3 tablespoons olive oil
6 ounces fideos (thin Spanish noodles in coils) or thin spaghetti, either pasta broken into 2-inch lengths
6 large shrimp (16 to 20 per pound), shelled
6 large sea scallops
6 New Zealand cockles or Manila clams, scrubbed
1/2 of a 9-ounce package frozen artichoke hearts, thawed
1 teaspoon minced fresh chives

Steps:

  • Preheat oven to 400°F.
  • In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
  • Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
  • Sprinkle pasta with chives.

Tips:

  • Use the right kind of pasta. Short, sturdy pastas like penne, rigatoni, or shells are ideal for paella-style pasta dishes. They can hold up to the robust flavors of the seafood and vegetables without getting mushy.
  • Don't overcook the pasta. Al dente pasta is the goal, so cook it for only a few minutes less than the package directions indicate.
  • Use a large skillet or Dutch oven. You need a large cooking surface to accommodate all of the ingredients in a paella-style pasta dish. A skillet or Dutch oven with a diameter of at least 12 inches is ideal.
  • Sauté the seafood and vegetables before adding the pasta. This helps to develop their flavor and prevents them from overcooking.
  • Use a flavorful broth. A good quality seafood broth or vegetable broth is essential for a delicious paella-style pasta dish. You can also use a combination of the two.
  • Add some saffron. Saffron is a key ingredient in traditional paella, and it adds a beautiful color and flavor to the dish.
  • Don't stir the pasta too much. Stirring the pasta too much can make it gummy. Just give it a gentle stir every now and then to make sure it's cooking evenly.

Conclusion:

Paella-style pasta is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its vibrant colors and flavors, it's sure to be a hit with everyone at the table. So next time you're looking for a new pasta dish to try, give paella-style pasta a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #for-1-or-2     #main-dish     #pasta     #seafood     #spanish     #easy     #european     #dinner-party     #dietary     #new-zealand     #pasta-rice-and-grains     #shellfish     #number-of-servings

Related Topics