QUICK ONE PAN PASTA PAELLA

INGREDIENTS

• Extra virgin olive oil

• 1 pound dry spaghetti, broken into 2- to 3-inch pieces

• 2 roasted red bell peppers, sliced

• 1 medium red onion, thinly sliced

• 4 cloves of garlic, minced

• 1/2 cup canned diced tomatoes or 3 fresh diced tomatoes

• 1 heaped tablespoon of smoked paprika

• Pinch of ground chili

• Pinch of saffron threads

• 4 (6-ounce) halibut or cod fillets, cut into 2-inch pieces

• 4 ½ cups vegetable broth

• ½ teaspoon of salt

• ½ teaspoon freshly ground black pepper

• Garnish: lemon slices and chopped flat-leaf parsley

PREPARATION 1. Heat a large sauté pan, coated with olive oil, over medium heat. Add the pasta and cook, stirring occasionally, for 1 to 2 minutes, until mostly toasted. 2. Add bell peppers, onions, garlic, tomatoes, paprika, red pepper, saffron, fish, broth, salt, and pepper to the pan. Cover and cook for 10 to 15 minutes, stirring occasionally, until the pasta is cooked through and the broth is mostly absorbed. Check and adjust the seasoning to taste with salt and pepper. 3. Carefully serve from the pan or transfer to a platter. Garnish with lemon wedges and fresh parsley. Serve immediately.