I realize that most of my recipes are created in the spirit
of budget cooking, but sometimes, you just feel compelled to splurge and go
decadent. This recipe celebrates this sporadic decadence.
I was given a small jar of saffron for Christmas, and I
decided it was time to put it to good use. I’ve made paella before, a Spanish
rice dish comprised of saffron, seafood, and various meats. It can be a tricky
dish to master, though, so I wanted to take a simpler approach. Pasta is
virtually fail-proof – not to mention easy and affordable – and it is a proud member
of the noble family of starches, so I thought, “Eh, why not?” And my Paella
Pasta was born! (And trust me, it’s absolutely delicious.)
For those of you unfamiliar with saffron, it’s an
interesting ingredient. For starters, it’s the most expensive spice in the
world. (Therefore, if you decided to exclude this particular ingredient when
making this recipe, I wouldn’t blame you.) The spice itself is literally the
stigma of crocuses, and so it’s incredibly difficult to harvest. However, these
tiny red threads pack a powerful punch. Describing the flavor of saffron to
someone who is unfamiliar with it can be rather difficult. It’s a flavor that
is simultaneously floral and earthy with a warm, rich undercurrent. A few
threads go a long way, so that tiny $15-20 jar will likely last you for several
recipes. This particular recipe only requires half a teaspoon, and the saffron
flavor definitely pops throughout the dish!
Paella Pasta with Saffron Cream Sauce
8 oz. package of pasta, cooked and drained*
2 tbs. olive oil
1 red bell pepper, sliced into thin strips
2 cloves garlic, minced
1 small boneless, skinless chicken breast, cut into chunks
6-8 oz. smoked sausage, sliced
6 oz. shrimp*
*You can use whatever type of pasta you wish for this dish,
as long as it’s bite-sized. I used farfalle.
*For this recipe, I used frozen salad shrimp, as it was the
cheapest variety I could find, but feel free to use whatever kind you wish.
Bring olive oil to medium-high heat in a large skillet. Add
peppers and garlic, and sautee for 2-3 minutes. Add smoked sausage, and cook
for 1 minute. Add chicken, and cook for 2-3 minutes, stirring constantly. Add
shrimp, and cook for an additional minute. Remove from heat, and toss in pasta.
Reserve.
Saffron Cream Sauce
2 tbs. butter
2 tbs. flour
2 cups milk
1 tsp. salt
½ tsp. pepper
½ tsp. onion powder
½ tsp. saffron
Preheat oven to 350 degrees.
In a saucepan, on medium-high heat, melt the butter and stir
in the flour until the mixture forms a paste. Add the salt and pepper and cook
for two to three minutes. Whisk in the milk, and add the onion power and
saffron, and cook the sauce for 5-10 minutes until it becomes thick.
Pour the sauce over the reserved pasta mixture, and stir
until the pasta and other ingredients are evenly coated. Pour the mixture into
a greased baking dish. Bake for 30 minutes or until the mixture is bubbly. Remove
from oven, cool, and serve.
(Spice up your life with exorbitant ingredients! Be fancy!)
(You see that plate? I licked it clean. Yeah...)
Enjoy!
