Pasta Paella with Saffron Broth

Paella is a bountiful dish that’s typically made with rice. Since I’m always trying to tweak things, I often make my paella with pasta. 

Just like rice, the pasta absorbs the intense flavors of garlic, saffron, and turmeric. 

In this dish, I add scallops, clams, shrimp, and halibut, but feel free to add your favorite seafood, such as cod or flounder. 

You can also add spicy sausage (such as chorizo or andouille) and cubed chicken. 

Have a party in the pan if you want!

Prep Time: 15 to 20 minutes       
Cook Time: 9 to 12 minutes

Ingredients12 ounces penne pasta

1 tablespoon olive oil

½ cup chopped onion

3 garlic cloves, minced

1 teaspoon saffron threads

1 teaspoon ground turmeric

2 bay leaves

1 28-ounce can diced tomatoes

1 ½ cups reduced-sodium chicken broth

4 to 6 reserved cooked scallops, quartered

2 pounds littleneck clams (12 to 16), washed

8 ounces peeled and deveined fresh medium to large shrimp or thawed frozen medium to large shrimp

1 halibut fillet (about 5 ounces), cut into 2-inch pieces

Salt and freshly ground black pepper

¼ cup chopped basil

Preparation1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, heat the oil in a large skillet or paella pan over medium-high heat. Add the onion and garlic and cook for 3 minutes, or until soft. 

3. Add the saffron, turmeric, and bay leaves and cook for 1 minute, or until spices are fragrant. 

4. Add the tomatoes and broth and bring to a simmer. 

5. Add the scallops, clams, shrimp, and halibut, cover, and cook for 5 to 8 minutes, until the clam shells open (discard any that do not eventually open). 

6. Remove from the heat and remove the bay leaves. Season the sauce with salt and pepper. 

7. Transfer the pasta to a serving platter. Pour the seafood mixture on top and garnish with the basil. 

Serves 4

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What's Robin Miller's comfort food? Find out!