Capellini Corti Seafood Paella – A Lighter Twist on a Classic!

Stop scrolling! If you love seafood and crave bold Mediterranean flavors, this Capellini Corti Seafood Paella is about to become your next favorite meal.
We’ve swapped out rice for Capellini Corti (thin, short-cut pasta) to create a light and elegant dish with all the richness of a traditional paella—ready in under 30 minutes.

Ingredients:

Mixed seafood (shrimp, mussels, clams)

1. Capellini Corti pasta

2. Butter

3. 1 onion, chopped

4. A handful of asparagus, sliced

5. 1 red bell pepper, diced

6. 2 cloves garlic, minced

7. 1 tbsp tomato sauce

8. 1 tbsp finely chopped fresh dill

9. Salt to taste

10. Water (for boiling and simmering)

Instructions:

1️⃣ Boil the Seafood

Bring water to a boil, add your seafood, and cook until just done. Drain and set aside.

2️⃣ Sauté the Veggies

Melt butter in a large pan. Add onions, asparagus, red bell pepper, and garlic. Sauté until soft. Stir in tomato sauce and dill. Cook for another 2 minutes.

3️⃣ Toast the Capellini Corti

In a separate pot, melt a little more butter. Add Capellini Corti and stir frequently until the pasta turns light golden brown.

4️⃣ Combine & Simmer

Add enough water to cover the pasta. Let it cook until just tender. Add in the sautéed vegetables and cooked seafood. Simmer a few more minutes until flavors are blended.

Serve hot and enjoy the burst of ocean flavor in every bite!