Paella is one of Spain's great one-pan dishes, but in its best-known form, it's too much work for a quick weeknight supper. A lesser-known version, however, uses thin pasta instead of rice. It's a Spanish classic too, with a different character. And it's much quicker to make. Just brown the pasta in oil first, add broth and cook until the pasta is tender, then steam some seafood quickly on top. Add a green salad and you have a simple, special dinner for any night of the week.
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