Pasta Paella Recipe

• 4 Tbsp olive oil
• 1 lb angel hair or capellini pasta - dry
• 2 onions, peeled and chopped
• 6 cloves garlic, peeled and minced or pressed
• 1/2 tsp ground turmeric
• 3 cups low fat chicken broth
• 2 14.5oz cans diced tomatoes
• 1 lb shrimp
• 2 lbs mussels
• 1 lb catfish fillet (or other fish fillet)
• 16 oz frozen artichoke hearts, thawed (optional)
• 2 cups frozen petite peas (optional)
• Salt and ground pepper to taste
• Lemon wedges

1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat.
2. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes.
3. Add onion, garlic, and turmeric; stir until onion is translucent, 3 to 4 minutes.
4. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat.
5. Spread mixture level.
6. Evenly distribute artichoke hearts and clams, if using, over pasta.
7. Cover, reduce heat to medium, and cook for 5 minutes.
8. Evenly distribute shrimp, fish, and peas over pasta.
9. Cover and cook until mussels have opened and fish is barely opaque in center of thickest part, 5 to 8 minutes longer.
10. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes.
11. Add salt to taste.
12. Garnish with lemon wedges to squeeze over seafood.
13. Serve warm from pan.

olive oil, angel hair, onions, garlic, ground turmeric, chicken broth, tomatoes, shrimp, mussels, catfish fillet, petite peas, salt, lemon wedges

Taken from cookeatshare.com/recipes/pasta-paella-57696 (may not work)