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.

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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. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Cook Paella Sotanghon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodles Recipe
Cuisine: Filipino
Serves: 4 servings
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
Instructions
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How to cook Paella Sotanghon:
  1. Soak vermicelli or sotanghon in water for 5 minutes, drain and set aside.
  2. Bring clams and mussels to a boil, reserve the stock.
  3. In a large pan, saute garlic and onions. Add the seafood and simmer for about 3 minutes.
  4. Then add the tomato paste and sweet paprika.
  5. Pour in the reserved stock and sotanghon and let  it boil until cooked.
  6. Add the remaining ingredients and transfer in a Paellanera.
  7. Then cook in oven for about 10 minutes. Serve hot.

 

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Paella Sotanghon