Seafood Pasta
Ingredients
- 100 milliliter / 3 1/2 fl oz olive oil
- 300 gram / 10 oz cleaned squid, cut into rings, plus tentacles
- 350 gram / 10 oz monkfish, cut into chunks
- 2 garlic cloves, chopped
- 1 large tomato, skinned and finely chopped
- 1/2 tsp paprika or pimenton
- 18 raw tiger prawns in their shells
- 300 gram / 10 oz spaghetti, broken in half
- 1 7/10 litres / 3 pints hot fish stock
- 2 garlic cloves, peeled
- 3 Tbsp chopped fresh parsley
Instructions
Heat the oil in a paella or wide pan, then cook the squid and monkfish for 5 minutes. Stir in the garlic, tomato, paprika and a little salt and cook gently for 5 minutes more. Add the prawns and mussels and simmer for 3 - 4 minutes. Add the pasta and stock, bring to the boil and simmer, uncovered, for about 10 minutes until the pasta is cooked. Skim off any scum with a slotted spoon. Meanwhile, make the picada: in a pestle and mortar, pound together the garlic and parsley. Stir the picada into the paella pan, then grill for 5 minutes to slightly crisp the surface. Serves 6