How to Cook Paella Sotanghon
If you are looking for a different version of paella, then I think this dish will arouse your curiosity.
Servings: 4 servings
- 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 cleaned and deveined
- 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.