Pasta Paella Recipe – Sunset Magazine

Name: Pasta Paella Recipe – Sunset Magazine
Ingredients: 2 tablespoons olive oil; 8 ounces dried angel hair or capellini pasta; 1 onion (8 oz.), peeled and chopped; 3 cloves garlic, peeled and minced; 1/4 teaspoon ground turmeric; 1 1/2 cups fat-skimmed chicken broth; 1 can (14 1/2 oz.) diced tomatoes; 1 package (8 oz.) frozen artichoke hearts, thawed; 1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed; 8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed; 8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks; 1 cup frozen petite peas; Salt; Lemon wedges

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Sunset Magazine's Pasta Paella recipe features creamy chicken broth, artichokes, clams, and shrimp for a delicious one-dish meal.Makes 4 servings.

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Cooking tools:

Paella pan
Stove
Chef's knife
Cutting board
Wooden spoon
Spatula

Ingredients

2 tablespoons olive oil
8 ounces dried angel hair or capellini pasta
1 onion (8 oz.), peeled and chopped
3 cloves garlic, peeled and minced
1/4 teaspoon ground turmeric
1 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
1 package (8 oz.) frozen artichoke hearts, thawed
1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed
8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
1 cup frozen petite peas
Salt
Lemon wedges