Because what we’re making today is simply using thin spaghettini because the traditional Fideos noodles are just too pricey to order on Amazon and is taste comparable (very important)
We’re using thin spaghetti spaghetti that we break up into 2” lengths.
What I love about this dish from Catalan is that it’s the first baby step towards understanding the concepts behind Paella without all the fuss and worry.
With just a few ingredients and a couple of easy steps, its such a great dish for a weeknight meal or with a tapas and salad when friends are over for dinner.
Step 1: Okay so I cheat a little – to make a flavorful stock I combine (clam juice instead of using shrimp shells), chicken stock and water, throw in a few bay leaves and being to a rolling boil. And then keep warm on the lowest heat setting until ready to use
Step 2: Sauté onions, garlic, bell peppers in olive oil (of course! What else!) and add some petit diced tomatoes with loads of Paprika – picante and dulce.
Step 3: In goes the wine, the broken up spaghettini and all the stock. Just like pasta, it cooks for about 11-12 minutes until al-dente.
Final step: In goes the shrimp and into the hot oven for about 10 mins to finish up. Because just Paella, its all about the lovely ‘sticky’ rice or spaghettini at the bottom on the pan. The oven dries up the whole thing and gets rid of excess moisture as well as cooks the shrimp up to a nice pink.
A bit of chopped up parsley for a spot of color and we’re off – to dinner that is!
Did I mention its really kid friendly – I mean who doesn’t love shrimp and spaghetti. Telling them is a grown up version from Catalan, is optional!