Noodle Paella with Pork Short Ribs and Norwegian Lobsters Spanish Recipe

Recipe Category: Meat


Noodle Paella With Pork Short Ribs And Norwegian Lobsters Spanish Recipe


For the STOCK

  • 6 cigalas (norwegian lobsters), or large head-on shrimp
  • 1 tablespoon spanish extra-virgin olive oil
  • ½ head garlic, papery outer skin removed, broken into cloves
  • ½ onion, peeled
  • 1 bay leaf
  • 1 teaspoon black peppercorns


  • 1 small garlic clove, peeled
  • ¼ cup fresh flat-leaf parsley leaves
  • pinch of salt
  • 1 tablespoon spanish extra-virgin olive oil

For the PASTA

  • 2 tablespoons spanish extra-virgin olive oil
  • 2 cups short fine spanish noodles or 8 ounces angel-hair pasta, in 1-inch pieces
  • 1-pound slab baby back ribs, halved lengthwise and separated into riblets
  • sea salt to taste
  • ½ cup salmorra
  • ? teaspoon sweet pimenton (spanish smoked paprika)


  1. Prepare the stock: Pull the heads off of the cigalas and set the tails aside
  2. Heat the olive oil in a medium pot over medium-high heat and add the heads and the garlic
  3. Using a wooden spoon or potato masher, crush the heads and saute them with the garlic until they turn red
  4. Add 2 quarts of water, the onion, bay leaf, and peppercorns
  5. Bring to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, skimming any foam that forms on top
  6. Strain the stock through a fine-mesh strainer into a small pot, discarding the solids
  7. Keep the stock hot over low heat

For the Picada

  1. Using a mortar and pestle, mash the garlic clove, parsley, and a pinch of salt into a paste
  2. Drizzle in the olive oil as you continue to mash until the oil is well combined
  3. Set aside
  4. Preheat the broiler
  5. Prepare the pasta: Heat the olive oil in a 13-inch paella pan over medium heat, add the pasta and saute until toasted and golden brown, 5 to 6 minutes
  6. Spoon the pasta into a bowl and set aside
  7. Increase the heat to medium-high and sear the reserved cigalas tails on each side in the same pan
  8. Remove the tails to a plate and set aside
  9. Season the ribs with salt, then arrange the ribs in the same pan and sear them on each side, about 2 minutes per side
  10. Push the ribs to the edge of the pan and reduce the heat to medium Add the salmorra to the paella pan and saute for 1 minute
  11. Push the ribs back to the center of the pan and toss with the salmorra, cooking for 3 more minutes
  12. Add the toasted pasta and stir until well combined
  13. Sprinkle with the pimenton, then pour in 3½ cups of the reserved hot stock
  14. Season to taste with salt and cook over medium heat for 8 minutes
  15. Re-duce the heat to low
  16. Split the cigalas tails in half with a sharp kitchen knife and add to the pan, shell side down, and cook for 2 more minutes
  17. Put the pan under the broiler and cook until the pasta on the surface starts to curl up and brown slightly, about 2 minutes
  18. Remove the paella pan from the oven and drizzle with the picada verde

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