Seafood Pasta Paella

Serves 2

A twist on the Classic Seafood Paella, this dish was created for those that want the entire flavor of the traditional seafood paella — without all the time. The pasta brings a richness that isn’t found in the original.

4 tablespoons olive oil
4 ounces uncooked ground chorizo
1⁄2 pound Manila clams, live, cleaned
1⁄2 pound Penne Cove mussels, live, cleaned, bearded
1 cup onion, julienned
1 cup bell peppers, variety of colors, large dice
8 jumbo prawns, peeled and deveined
6 ounces fresh salmon, 1-inch dice
6-8 sea scallops
1⁄8 teaspoon smoked paprika
1⁄8 teaspoon salt
4 cloves garlic, crushed
1⁄2 cup dry white wine
1⁄4 teaspoon saffron
12 ounces fresh squid ink fettucine (find at The Spanish Table in Seattle or substitute plain fresh fettucine)
1 cup vegetable stock
1⁄2 lemon plus extra wedges for garnish
salt and pepper, to taste
4 green onions, chopped
2 tablespoons fresh parsley, chopped

Heat pan to medium high heat, add oil, chorizo, clams, mussels, onions and bell peppers. Sauté for 2-3 minutes. Add prawns, salmon, scallops, paprika, salt and garlic. Sauté for 3-4 minutes, then deglaze with white wine. Add saffron and fresh pasta. Add vegetable stock. Cover for 3 minutes. Remove the lid, squeeze juice from half a lemon into paella, add salt and pepper to taste, toss, garnish with lemon wedges, green onions and parsley. Enjoy!

Photos by Jackie Johnston