Spaghetti a la Paella

Ingredients:
400 g spaghetti, cooked
3/4 kg large tahong
3/4 kg halaan
300 g chicken thigh, cut up
2 pcs chorizo de bilbao, sliced
1/4 kg prawns
2/3 cup cooked/frozen green peas
3 pouches (200 g each) classic callos, paella, and lengua recipe sauce
1 pc large red bell pepper, cut into strips


Directions:
1. Boil tahong and halaan in 1 1/2 cups water until shells open. Drain and reserve 3/4 cup broth. Discard half shells, set aside.
2. Saute chicken and chorizo in 1/4 cup olive oil. Cover and cook over low heat for 10 minutes. Add broth, classic recipe sauce, prawns, salt and pepper to taste. Simmer for 8 minutes.
3. Add green pesa, tahong, halaan and bell pepper. allow to simmer
4. Pour over or mix with cooked spaghetti. Sprinkle with cheese if desired.

Makes 13 servings.


Source: Del Monte Kitchenomics