One Pot Paella Pasta Hotdish with Chicken, Shrimp, and Clams
By Chef Mary
Prep Time 10 mins, Total Time 50 mins
Servings: 4 -6
- 4 Cups chicken, Vegetable, or Fish Stock
- 1 Lb. boneless skinless chicken Breast, diced into 1 1/2” cubes
- 1/2 lb shrimp/prawns 225g, shells removed and de-veined
- 1 stick celery, finely chopped
- 1 carrot small, finely chopped
- 1 Tbsp parsley, dried
- 1 sprig thyme
- 5-6 tbsp olive oil
- 1 small sweet or Vidalia onion (think size of a baseball), finely chopped
- 1 red bell pepper, finely chopped
- 1/2 tsp paprika
- 3 cloves garlic, finely chopped
- 1/2 tsp fennel seeds
- 1 tsp oregano, dried or fresh
- 14 oz crushed tomatoes, 1 can
- 1/2 tsp. salt
- 1/4 tsp black pepper
- 2 small pinches around 15 threads saffron (No saffron, no problem; see chef note below)
- 12 oz pasta 340g, broken spaghetti, penne rigate works great.
- 1/2 lb clams canned clams
- 1/2 Cup grated Manchego or Parmesan Cheese
Large 3-4 Quart Dutch Oven
- Preheat oven to 425 F.
- Heat 2 tbsp olive oil in a large Dutch Oven pot over a medium-low heat
- Sauté the celery, carrot, parsley, thyme, and onion in the pot, when the onions are soft and translucent, add the red bell pepper and garlic.
- Add and sauté the chicken until almost cooked through by searing the outside of the chicken pieces with the vegetables. Cover the ingredients with the Stock, bring to a boil and reduce to a simmer. Cook for around 10 min, stirring now and then (turn lower after a few mins), then add paprika, saffron (or turmeric), crushed tomatoes, salt, pepper, and fennel seeds.
- Add in the pasta. Stir well so that they are covered, bring to a boil and cook another 5-7 minutes.
- Stir in the shrimp, and clams if using, pushing them under the liquid and pasta.
- Cover top with grated cheese and pop in the oven, after about 5 mins all should be ready. Check to make sure the pasta is al Dente and cheese is melted if not, bake an additional 3-4 minutes.
- Enjoy! Or as the say in Spain “comer bien, vivir bien” Eat well, live well.
Chef Note: Don’t’ have Saffron? No worries, you can substitute 1 teaspoon of turmeric. This gives the bright color of Saffron.
Fun Spice Fact: Turmeric was added into Saffron by Spice merchants on the silk road to sell more.