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Apr 24, 2024Spanish Saffron Trenette Paella
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SPANISH SAFFRON TRENETTE PAELLA
Our Spanish Saffron Trenette makes an amazing seafood paella! We make this unusual, yet tasty, pasta with loads of saffron, giving it a distinctive scent and taste. It’s a great way to change up the classic recipe and you can have this dish ready in 30 minutes!
Serving Size: 2-3
INGREDIENTS:
1/2 lb. Pappardelle’s Spanish Saffron Trenette, also available in-store!
1/4 lb. sea scallops
1/4 lb. shrimp, cleaned & deveined
1 tablespoon any of our Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup fish stock (or clam juice)
1 cup crushed tomatoes (1/2 14-oz. can)
1/2 cup carrots, peeled & sliced
1/3 cup red bell pepper, diced
3 saffron strands
1/2 – 1/4 cup pasta water
1/4 cup peas
1/8 teaspoon fresh lemon zest
INSTRUCTIONS:
- In a skillet, heat olive oil over medium heat. Add garlic and cook for one minute. Add white wine, fish stock, crushed tomatoes, carrots, bell pepper, and saffron. Cover skillet and simmer for 6-7 minutes, or until carrots are tender.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2-1/4 cup pasta water, and transfer pasta to a paella serving dish.
- Add scallops and shrimp to the sauce and cook for 3 minutes, or until shrimp turns pink. Add peas and pasta water and stir to incorporate. Ladle sauce over pasta and serve immediately. Enjoy!
Recipe adapted from Pappardelle’s Pasta Company. Find more recipes of theirs here! Photos courtesy of Pappardelle’s Pasta
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