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Pasta Paella

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $$$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1/2 pound tilapia, cut into chunks
  • 1/2 pound large shrimp, peeled and deveined
  • 2 tablespoon extra virgin olive oil
  • 1/2 pound angel hair pasta
  • 1/4 teaspoon turmeric
  • 1 1/2 cups chicken broth
  • 1-14.5 ounce can diced tomatoes
  • 8 ounces artichoke hearts
  • 6 1/2 ounce canned clams
  • 1 cup frozen peas
  • pinch of sea salt, to taste
  • 1 lemon, cut into wedges

Directions

Prep: 1. Mince onion and garlic. Chop tilapia. 2. Peel and devein shrimp if necessary. 3. Cut lemon into wedges for serving. Make: 1. Pour oil into a large frying pan over medium-high heat. 2. Break pasta into 3-4 inch lengths and drop into oil; cook, stirring often, until golden, 5-7 minutes. 3. Add onion, garlic and turmeric; cook 3-4 minutes. 4. Stir in broth and tomatoes (with juice); cover and bring to a boil over high heat. 5. Add artichoke hearts and clams, over pasta. Cover, reduce heat to medium and cook for 5 minutes. 6. Add shrimp, fish and peas over pasta. Cover and cook until fish is opaque, 5-8 minutes. 7. Uncover and cook until pasta has absorbed most of liquid and is beginning to brown on bottom, 2-4 minutes. 8. Add salt to taste, garnish with lemon wedges, serve.

Notes

Feeling adventurous? Try using fresh clams in place of canned clams!

Goes great with these recipes

Most Basic Spinach Salad
Celery Sticks
Emerald Broccoli Salad
Sauteed Swiss Chard
Garlic Sauteed Spinach
Baguette
Basic Broccoli
Basic Sauteed Kale
Mixed Salad with Avocado
Simple Green Salad

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