The harried holidays have just passed and if your pantry or ref is still overflowing with leftover food, here’s once recipe that would make good use of those glorious ingredients.
Paella pasta was something I cooked last Christmas and am happy with how it turned out that am sharing it here for posterity. The recipe was actually lifted from the page of an old, old magazine. I like how this gives a new twist to paella since it doesn’t have rice but has all the stuff to make it so flavorful.Try this sometime!
500 g. pasta of choice like linguine or fusilli
500 g. clams and/or mussels (depending on availability)
500 g. shrimps
500 g. leftover roast chicken or sliced raw chicken meat
200 g. ham, diced
1 piece chorizo de Bilbao or other good Spanish sausage
1/2 cup peas
a few cloves of garlic, crushed
1 onion, chopped
1 cup tomato sauce
1 piece red bell pepper, cut into strips
right amount of olive oil, for frying
sliced hard-boiled egg for garnishing (optional)
– Cook pasta according to package directions. Set aside
– In a separate pan, boil shrimps, clams and/or mussels. Set aside a cup or two of the broth from the seafood.
– Heat olive oil in pan. Fry or saute the chicken, ham, and chorizo. Set aside.
– Saute garlic, onions, shrimp and tomato sauce. Add seafood broth and the fried meats. Simmer until tender.
– Add red bell pepper, peas and mussels/clams. Simmer for less than 10 minutes
– Adjust seasoning and mix with the cooked pasta. Decorate with the sliced hardboiled eggs, if desired. Serve immediately.