Simplified but still traditional, this easy-to-make Spanish paella gets a one-pot update with noodles and fresh seafood.

One-Pot Rustic Noodle Paella

Add oil to a large stockpot over medium heat. Pat scallops dry and season each side with salt and pepper. Sear for 1 minute on each side. Remove from pan and set aside.

Add onions, carrots, garlic, and salt; sauté until onions are translucent, about 5 minutes.

Add merlot, Italian seasoning, crushed tomatoes, chicken broth, and mussels. Bring to boiling.

Once boiling, add pasta and shrimp. Cover and cook for 15 to 18 minutes. During the last two minutes of cooking, stir in scallops and heat through.

Remove stockpot from stovetop. Sprinkle with Parmesan cheese and chopped basil, if desired.