This unusual paella is a gamechanger to your dining spread

8 months ago


Pasta paella may seem unusual but they’re actually popular especially in the country where it originated. Just like rice, pasta absorbs the flavors but gives a smoother more filling texture when eaten. So, for your next meal, cook this hearty paella dish made with long noodle pasta instead of the usual arborio. Not only is it different, but it also makes the meal more memorable. Serve it in intimate gatherings or for family dinners.


Makes 5-6 servings


4 pcs Pork chops

Salt and ground black pepper, to season

Spanish sweet paprika (pimenton dulce), to season

Liquid seasoning, to season



¼ cup Olive oil

1 White onion, chopped

1 head Garlic, chopped

3-4 Chorizos, sliced

2 cups Diced fresh tomatoes

3 cups Chicken stock (1 chicken broth cube + 3 cups of water)

½ tsp Spanish sweet paprika (pimenton dulce), to season

Salt and pepper, to season

200g Uncooked spaghettini or angel hair pasta, cut into 1-inch lengths

1. Season pork chops with salt, pepper, paprika, and a few drops of liquid seasoning. Set aside.

2. In a large non-stick frying pan, heat olive oil. Pan-fry the pork chops until lightly brown on both sides. Set aside.

3. In the same pan, sauté onions for three minutes. Next, add the garlic and cook for another minute.

4. Toss in the sliced chorizos and cook until lightly toasted and fat has rendered.

5. Add tomatoes and sauté for about five minutes until tomatoes are soft. Pour in chicken stock and cooked pork chops. Cover the pan and simmer pork in the mixture over low heat for 25-30 minutes. Taste and adjust seasoning with paprika, salt, and pepper.

6. Transfer mixture to a medium-sized baking dish or paellera, reserving the pork chops. Sprinkle pasta all over, making sure there is enough stock to cover the noodles. Arrange pork chops over the pasta, and add more stock or water, if necessary. Liquid should be on the same level as the pasta. Cover pan with a lid or aluminum foil. Bake fideus for about 25-30 minutes until noodles are cooked, but still al dente. Serve immediately.


Recipe by Nina Daza-Puyat

Photographed by Krizia Cruz


Celebrate with this Spanish feast menu:

Sopa de Ajo con Chorizo

Salpicao con Chorizo

Pollo Al Ajillo


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