Monica Buck
Pasta cooked paella-style makes a great entrée for weeknight company.

Put a new spin on a one-pan Spanish dinner

LINDA LAU ANUSASANANAN,  – November 18, 2004

Pasta Paella

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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