A seafood stew like this Giada’s Noodle Paella is a typical offering for Christmas Eve dinner in Italian households everywhere, prepared using clams, mussels, shrimp, halibut, and whole-wheat spaghetti. This hearty Noodle Paella recipe is a dinner dish that takes about 30 minutes to prepare and can serve up to 4 people.

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Recipe Ingredients

• 3 tbsp of extra-virgin olive oil
• 1 medium fennel bulb, cored and chopped
• 1 medium red bell pepper, cored, seeded, and diced
• 1 small onion, chopped
• 6 large garlic cloves, thinly sliced
• ½ tsp of kosher salt, divided
• ½ tsp of freshly ground black pepper, divided
• 3 (8-ounce) bottles of clam juice
• 1 (15-ounce) can of diced tomatoes with juice
• 3 bay leaves
• 1 tsp of smoked paprika
• ¼ tsp of crumbled saffron threads
• ¼ tsp of crushed red pepper flakes
• 8 ounces of whole-wheat spaghetti, broken into 1-inch pieces
• 10 small littleneck clams, scrubbed
• 10 mussels, scrubbed and debearded
• 12 large shrimp, peeled and deveined
• 8 ounces of halibut, cut into 1-inch cubes
• ⅓ cup of chopped fresh flat-leaf parsley

How To Make Giada Noodle Paella

1. Start the Base: Heat 3 tbsp of olive oil in a 5-quart saucepan over medium-high heat. Toss in the fennel, bell pepper, onion, and garlic. Season the veggies with ¼ tsp each of salt and black pepper, and cook until they’re just starting to soften. This should take about 5 minutes.
2. Add the Broth: Pour in all three bottles of clam juice and the can of diced tomatoes with their juice. Add the bay leaves, smoked paprika, saffron, and red pepper flakes. Bring everything to a gentle simmer so all the flavors start blending.
3. Cook the Pasta: Toss in the broken spaghetti pieces and let them cook uncovered. Keep an eye on them and give them an occasional stir to make sure they don’t stick to the bottom. Let them simmer for around 9 minutes until they’re almost tender.
4. Seafood Time: Season with another ¼ tsp each of salt and black pepper. Add in the clams, mussels, shrimp, and halibut. Cover the pot and cook until the clams and mussels open and the shrimp turn pink, which should take 5 to 6 minutes. If any clams or mussels remain closed, go ahead and discard them.
5. Finish and Season: Remove the bay leaves from the pot. Taste your paella and adjust the seasoning with a bit more salt and pepper if needed.
6. Garnish and Serve: Sprinkle in ⅓ cup of chopped parsley for a fresh finish, and serve this dish warm. Enjoy the blend of tender seafood, rich broth, and delicate noodles!

Recipe Tips

• For a richer broth, swap in seafood stock instead of clam juice to boost the seafood flavors, giving the dish a deeper, more authentic taste that seafood lovers will appreciate.
• If you’re not a fan of whole-wheat pasta, regular spaghetti or even orzo can be used instead. Just adjust the cooking time to achieve a perfectly tender bite.
• For a pop of color and extra flavor, add diced green bell pepper along with the red bell pepper. This addition brings a slight sweetness and additional crunch to the dish.
• To add some smoky depth, toss in a pinch of smoked sea salt when seasoning. It pairs beautifully with the paprika and seafood, elevating the entire dish’s flavor profile.
• Want to spice things up a bit? Add a diced fresh chili pepper to the vegetables. This will introduce a gentle heat, complementing the red pepper flakes without overpowering the seafood.

Recipe FAQs and Variations

Check out More seafood Recipes:

• Giada Mussels, Clams, and Shrimp in Spicy Tomato Broth
• Giada Christmas Seafood Salad
• Giada Spaghetti With Clams