Spaghetti Paella

March 16, 2015 Catelli Gluten Free

GlutenFree_Spaghetti Paella-081

Using spaghetti instead of rice, this twist on classic paella has all the Spanish flavours but is surprisingly easy to prepare. It’s an impressive dish that is ideal for entertaining.

4 Servings

1 pkg (340 g) Catelli® Gluten Free Spaghetti
2 tbsp (30 mL) olive oil
1 cup (250 mL) sliced cured chorizo sausage
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) dry white wine
Pinch saffron threads
1 can (398 mL) diced tomatoes
1 lb (500 g) little neck clams
1 lb (500 g) peeled and deveined medium shrimp
1/4 tsp (1 mL) each: salt and freshly ground pepper
1/2 cup (125 mL) chopped roasted red pepper
1/2 cup (125 mL) frozen peas
1/4 cup (60 mL) finely chopped fresh parsley

Scrub clams. Discard any clams with cracked shells and that do not close when tapped.

Cook spaghetti according to package directions; drain. Meanwhile, heat oil in a Dutch oven or large saucepan set over medium heat. Cook chorizo, onion and garlic for 2 to 3 minutes. Add white wine and saffron; bring to a boil. Cook for 2 minutes or until fragrant.

Stir in tomatoes; simmer for 10 Minutes. Add little neck clams. Cover and cook clams for 5 to 7 minutes or until they start to open. Stir in shrimp, red peppers and peas. Simmer, uncovered, until shrimp is cooked through and clams are fully open. Stir in parsley. Discard any clams that do not open.

Serve spaghetti with paella overtop.

– Omit wine and substitute with chicken broth, if desired.

– Saffron threads can be found at most supermarkets in the spice aisle.


About the Author

Catelli Gluten Free

Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.

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