Paella Sotanghon

Method

1. Soak sotanghon only until pliable, then drain and cut once or twice for easier serving.
2. Season the chicken lightly. Heat oil in a wide shallow pan and brown the pieces, then transfer to a plate.
3. Cook chorizo, garlic, onion, and bell pepper in the same pan until aromatic.
4. Return the chicken and add stock, turmeric or saffron, and a little salt. Simmer until the chicken is nearly cooked.
5. Spread the sotanghon evenly through the liquid, turning gently so every strand is moistened.
6. Arrange shrimp, squid or mussels, and peas over the top; cover and cook only until seafood is done and the noodles have absorbed most broth.
7. Uncover and cook 2–3 minutes over medium heat if you want a lightly toasted bottom, watching for scorching.
8. Rest 5 minutes, garnish, and serve with calamansi.