Pasta paella: put a new spin on a one-pan Spanish dinner

Sunset, Nov, 2004 by Linda Lau Anusasananan

Paella is one of Spain's great one-pan dishes, but in its best-known form, it's too much work for a quick weeknight supper. A lesser-known version, however, uses thin pasta instead of rice. It's a Spanish classic too, with a different character. And it's much quicker to make. Just brown the pasta in oil first, add broth and cook until the pasta is tender, then steam some seafood quickly on top. Add a green salad and you have a simple, special dinner for any night of the week.

Pasta Paella

PREP AND COOK TIME: About 35 minutes

MAKES: 4 servings

    2 tablespoons olive oil
    8 ounces dried angel hair or capellini pasta
    1 onion (8 oz.), peeled and chopped
    3 cloves garlic, peeled and minced
  1/4 teaspoon ground turmeric
1 1/2 cups fat-skimmed chicken broth
    1 can (14 1/2 oz.) diced tomatoes
    1 package (8 oz.) frozen artichoke hearts, thawed
    1 dozen small clams in shells, suitable for steaming (about 1 lb.;
      optional), scrubbed
    8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
    8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
    1 cup frozen petite peas
      Salt
      Lemon wedges

1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes.

2. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer.

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3. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan.

Per serving: 497 cal., 20% (99 cal.) from fat; 39 g protein; 11 g fat (1.5 g sat.); 61 g carbo (7.9 g fiber); 382 mg sodium; 104 mg chol.

PHOTOGRAPH BY MONICA BUCK