Noodle Paella

Traditional Spanish paella is made with seafood and rice, but this version features whole-wheat pasta, giving it a new healthy Italian spin.

Noodle Paella



Prep Time

20 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Noodle Paella


  • 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


  1. 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.
  2. Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and chili flakes. Bring the mixture to a simmer.
  3. Add the spaghetti and cook, uncovered and stirring occasionally, until almost tender, about 9 minutes.
  4. 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.
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