Halibut & Sausage Noodle Paella


6 servings
Noodle Paella
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
3 sweet Italian sausages (about 12 ounces), casing removedsweet italian sausage3
1 skinless boneless chicken breast (about 6 ounces), cut into ¾-inch cubesboneless and skinless chicken breasts1
¾ teaspoon kosher salt, plus extra for seasoning kosher salt¾
¾ teaspoon freshly ground black pepper, plus extra for seasoning freshly ground black pepper¾
1 medium fennel bulb, choppedfennel bulb1
1 medium red bell pepper, stemmed, seeded, dicedred bell pepper1
1 small onion, choppedonion(s), small1
6 large garlic cloves, thinly slicedgarlic clove6
3 (8-ounce) bottles clam juiceclam juice3
1 (15-ounce) can diced tomatoes in juicecan diced tomatoes with juices1
3 Turkish bay leavesturkish bay leaf3
1 teaspoon smoked paprikasmoked paprika1
¼ teaspoon finely crumbled stem saffronsaffron threads¼
1/8 to ¼ teaspoon cayenne peppercayenne pepper¼
8 ounces spaghetti, broken into 1-inch lengthsspaghetti, dried8
12 small little neck clams, scrubbedlittleneck clam(s)12
12 large shrimp, peeled and deveinedshrimp, large12
8 (1-inch) cubes halibut filet (about 8 ounces)center-cut halibut filets8


Noodle Paella
In a 6-quart Dutch oven, heat the oil over medium-high heat. Add the sausage. Stir, breaking up the sausage into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add to the chicken to the skillet and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until no longer pink on the outside, 1 to 2 minutes. Using a slotted spoon, transfer the chicken and sausage to a medium bowl.

Add the fennel, bell pepper, onion, and garlic to the pan. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until almost tender, about 5 minutes. Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and 1/8 teaspoon cayenne. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pot. Bring the sauce to a simmer. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Add clams, shrimp and halibut. Cover and cook until the clams open, 4 to 5 minutes (discard any unopened clams). Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp, and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper, to taste. Mix in the parsley and serve.
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