Paella Style Shellfish Pasta
Dive into the flavors of the Mediterranean with this vibrant Paella Style Shellfish Pasta, a delightful fusion of two beloved classics—Spanish paella and Italian pasta. This recipe features tender spaghetti or linguine coated in a saffron-infused tomato sauce, enriched with smoked paprika for a smoky depth. Packed with fresh shellfish, including mussels, clams, and shrimp, every bite brims with ocean-fresh flavor. A splash of dry white wine and a squeeze of lemon add brightness, while fresh parsley provides the perfect herby finish. This one-pan dish comes together in under an hour, making it an impressive yet accessible meal for seafood lovers. Serve it with crusty bread to soak up the flavorful broth and a glass of chilled white wine for the ultimate coastal dining experience. Perfect for weeknights or special occasions, this Mediterranean-inspired recipe is guaranteed to transport your taste buds to sunny shores.
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Recipe Information
Ingredients
- 400 grams spaghetti (or linguine)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon smoked paprika
- 0.25 teaspoons saffron threads
- 125 milliliters dry white wine
- 400 grams canned diced tomatoes
- 500 milliliters vegetable or seafood stock
- 500 grams mussels, scrubbed and debearded
- 500 grams clams, scrubbed
- 300 grams large shrimp, peeled and deveined
- 3 tablespoons chopped fresh parsley
- 1 medium lemon, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet or sauté pan over medium heat.
Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the garlic and diced red bell pepper, and cook for another 2 minutes.
Sprinkle in the smoked paprika and saffron threads, stirring to toast the spices for 1 minute and release their aromas.
Deglaze the pan by adding the dry white wine, scraping the bottom with a spatula to release any browned bits.
Stir in the canned tomatoes and stock, then season with salt and black pepper. Bring the mixture to a simmer.
Add the mussels and clams to the pan, cover with a lid, and steam for 4-5 minutes until the shells open. Discard any that remain closed.
Add the shrimp to the pan and cook for another 2-3 minutes until they turn pink and opaque.
Toss the drained pasta into the skillet, ensuring the noodles are well-coated with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Sprinkle the dish with fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 28.3 g | ||
| Protein | 351.3 g | 703% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1420 mg | 109% | |
| Iron | 101.5 mg | 564% | |
| Potassium | 7739 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
