Paella Sotanghon

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.

 

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
3 tsp. garlic, minced
3 tsp. onion. minced
2 Tbsp. tomato paste
1 tsp. paprika



 

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.

 


Paella Sotanghon