Quick One Pan Pasta Paella
Servings
4 Servings
Ingredients
- Extra virgin olive oil
- 1 pound dry spaghetti broken into 2- to 3-inch pieces
- 2 roasted red peppers sliced
- 1 medium red onion thinly sliced
- 4 garlic cloves minced
- ½ cup canned diced tomatoes or 3 fresh tomatoes, diced
- 1 heaping tablespoon smoked paprika pimenton
- Pinch of crushed red pepper
- Pinch of saffron threads
- 4 6-ounce halibut or cod filets, cut into 2-inch chunks
- 4 ½ cups vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Garnish: lemon slices and chopped flat leaf parsley
Instructions
- Heat a large sauté pan, coated with evoo, over medium heat. Add pasta and cook, stirring occasionally, for 1 to 2 minutes, until mostly toasted.
- Add peppers, onions, garlic, tomatoes, paprika, red pepper, saffron, fish, broth, salt, and pepper to the pan. Cover, and cook for 10 to 15 minutes, stirring occasionally, until pasta is done and broth is mostly absorbed. Check and adjust seasoning to taste with salt and pepper.
- Carefully serve from the pan or transfer to a platter. Garnish with lemon slices and fresh parsley. Serve immediately.