This is another way of doing the classic paella. The usual way is with rice. I was speaking with the owner of OBRADOR* Spanish bakery, and she told me that they use spaghetti instead of rice in the dish in her region of the country. Wow! I thought this is something worth trying. There are some things that are consistent: great seafood , the sofrito, and the saffron. Two warnings: 1) Be careful not to overcook the seafood, and 2) don’t overcook the pasta or you’ll have a terrible pile of mush. I will also tell you the one thing I don’t like: No socarrot which is the crispy rice on the bottom of paella. Thanks to my friends at Crosby’s Crabs for hooking me up with the seafood. I hope you like it.
- The OBRADOR can be found at the Manassas Farmers Market with delicious Spanish baking.
16 ounces spaghetti broken in 1 inch pieces (9 minutes cooking time)
1 large yellow onion, diced
1 bell pepper, diced
3 cloves garlic, diced
2 1/2 cups fish stock
2 1/2 cups low sodium chicken stock
1 cup lobster broth
1 pinch saffron
10 10-15 shrimp (5 minute cooking time)
6 top neck clams (6 minute cooking time)
10 mussels (4 minute cooking time)
10 sea scallops (3 minute cooking time)
4 tablespoons olive oil
1 bunch cilantro, chopped
1 12-ounce bag of peas
1 6-ounce lobster tail split (more if you want) (4 minute cooking time)
1 teaspoon Old Bay seasoning
Heat a deep 12-inch skillet to medium (you are going to fill it).
Add olive oil, onion, and green peppers. Cook for 3 minutes, then add garlic
Add broths and saffron and cook for 10 minutes at a simmer.
Add pasta, clams and peas; cook for 6 minutes on medium and remove clams when fully open.
Add mussels cook for 3 minutes, then stir.
Add shrimp and split lobster tail and cook for 3 minutes, covered.
Add clams back to the pan to reheat.
Coat scallops with Old Bay and add to pan; cook for 3 minutes, covered.
Top with chopped cilantro.