Photo Credit: Lauren Volo
Traditional Spanish paella is made with seafood and rice, but this version features whole-wheat pasta, giving it a new healthy Italian spin.
3 tablespoons extra-virgin olive oil
1 medium fennel bulb, chopped
1 medium red bell pepper, stemmed, seeded, and diced
1 small onion, chopped
6 large garlic cloves, thinly sliced
1⁄2 teaspoon kosher salt, divided, plus extra for seasoning
1⁄2 teaspoon freshly ground black pepper, divided, plus extra for seasoning
3 (8-ounce) bottles clam juice
1 (15-ounce) can diced tomatoes in juice
3 dried bay leaves
1 teaspoon smoked paprika
1⁄4 teaspoon crumbled saffron
1⁄4 teaspoon crushed red chili flakes
8 ounces whole-wheat spaghetti, broken into 1- inch pieces
10 small little neck clams, scrubbed 10 mussels, scrubbed and debearded
12 large shrimp, peeled and deveined
8 ounces halibut, cut into 1 inch cubes
1⁄3 cup chopped fresh flat-leaf parsley
In a 5-quart saucepan or Dutch oven, heat the oil over medium-high heat. Add the fennel, bell pepper, onion, and garlic to the pan. Season with 1⁄4 teaspoon each of salt and pepper. Cook until the vegetables are just tender, about 5 minutes.
Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and chili flakes. Bring the mixture to a simmer.
Add the spaghetti and cook, uncovered and stirring occasionally, until almost tender, about 9 minutes.
Add another 1⁄4 teaspoon each of salt and pepper. Add the clams, mussels, shrimp, and halibut. Cover and cook until the clams and mussels open and the shrimp are pink and cooked through; 5 to 6 minutes. Discard the bay leaves any unopened clams or mussels. Season with salt and pepper to taste. Mix in the parsley and serve.