Your shopping cart is empty.

Paella Spanish Saffron Trenette

Social Media Sharing


Serving Size: 
  • 1 lb. Pappardelle’s Spanish Saffron Trenette
  • 1/2 pound sea scallops, sliced into rounds
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup fish stock or clam juice
  • 3/4 cup pasta cooking liquid or water
  • 1 (14 oz.) can crushed tomatoes (about 2 cups)
  • 4 carrots, peeled and sliced
  • 1/4 teaspoon dried orange peel (optional)
  1. In a skillet,  heat olive oil. Add garlic and cook for one minute. Then add white wine, fish stock/clam juice, crushed tomatoes, carrots, and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender.
  2. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 10 minutes). Drain and transfer pasta to a shallow serving dish.
  3. Add scallops and shrimp to the sauce and cook for 3 minutes or until shrimp turn pink. Ladle sauce over pasta and serve immediately.

From This Recipe

$8.00 | 1 lb. package