This is one of my favorite dishes. Browning the pasta gives the entire dish a delicious toasty flavor. You can easily add chicken, beef, or fish to this dish. Use any and all vegetables that look good to you from the market.
- Cook Time
- Prep Time
- ½ pound capellini or angel hair pasta
- Extra virgin olive oil
- 4 ounces mushrooms, sliced
- 1 small eggplant, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 large Spanish onion, thinly sliced
- 2 poblano peppers, thinly sliced
- 2 red peppers, thinly sliced
- 6 plum tomatoes, roughly chopped, or 15-ounce can whole plum tomatoes, chopped
- Kosher salt
- Freshly ground black pepper
- 8 garlic cloves, minced
- 1 teaspoon saffron threads
- 3 teaspoons smoked paprika
- 8 ounces green beans, sliced into 1-inch segments
- 1 cup dry white wine
- 1 cup vegetable broth or water
- 15-ounce can chickpeas, drained
- 1 cup Kalamata olives
- 1 pint grape tomatoes
- 1 lemon, thinly sliced
- 1 cup peas, fresh preferred
- 1 bunch flat-leaf parsley, chopped
1. Heat a large sauté pan, wok, paella pan, or cast iron skillet, lightly coated with oil, over medium heat.
2. Break pasta into 2- to 3-inch segments and toast in hot oil until browned and toasty, about 3 to 5 minutes. Transfer to a bowl.
3. In the same pan, add more oil, then sauté mushrooms, eggplant, and zucchini until lightly browned and caramelized. Transfer to the bowl with pasta.
4. Simmer onion, peppers, and tomatoes until water is cooked out and the mixture is very thick, about 20 minutes. Be sure to season with salt and pepper. Add garlic and continue cooking for a few minutes until softened and fragrant.
5. Add saffron and smoked paprika, and return pasta and vegetables to the pan.
6. Stir to combine. Add green beans, wine, and broth. Cover and cook for 10 to 15 minutes until pasta is al dente.
7. Top paella with chickpeas, olives, tomatoes, lemon, peas, and fresh parsley.