If you are looking for a different version of paella, then I think this dish will arouse your curiosity. Instead of using rice as the main ingredient of cooking paella, this recipe I have here uses vermicelli or commonly called sotanghon. The seafoods used are clams, mussels and prawns and of course chicken meat is also included.
To cook paella sotanghon; Soak vermicelli or sotanghon in water for 5 minutes, drain and set aside. Bring clams and mussels to a boil, reserve the stock. In a large pan, saute garlic and onions. Add the seafood and simmer for about 3 minutes. Then add the tomato paste and sweet paprika. Pour in the reserved stock and sotanghon and let it boil until cooked. Add the remaining ingredients and transfer in a Paellanera. Then cook in oven for about 10 minutes.
How to Cook Paella Sotanghon
Ingredients
- 250 grams vermicelli sotanghon
- half chicken deboned
- 1 pc red bell pepper sliced
- 1 pc green bell pepper sliced
- 2 pcs hard boiled eggs sliced
- 25 grams green peas
- 1 lemon juice extracted
- 150 grams clams
- 150 grams mussels
- 3 pcs prawns cleaned and deveined
- 3 tsp. garlic minced
- 3 tsp. onion. minced
- 2 Tbsp. tomato paste
- 1 tsp. paprika
Instructions
How to cook Paella Sotanghon:
- Soak vermicelli or sotanghon in water for 5 minutes, drain and set aside.
- Bring clams and mussels to a boil, reserve the stock.
- In a large pan, saute garlic and onions. Add the seafood and simmer for about 3 minutes.
- Then add the tomato paste and sweet paprika.
- Pour in the reserved stock and sotanghon and let it boil until cooked.
- Add the remaining ingredients and transfer in a Paellanera.
- Then cook in oven for about 10 minutes. Serve hot.
