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Valencian seafood pasta

Method

  • Cook the spaghetti in a large pot of lightly salted boiling water until almost al dente. Drain well, toss in a little oil and set aside.
  • Heat a little oil in a wok (or large non-stick pan) and briefly sauté the garlic – don’t colour!
  • Add the paprika and briefly cook, continually stirring, to toast.
  • Then add the tomatoes, 1½ cups stock, 1 heaped tbsp parsley and seasonings. Stir and cook for about 10-15 mins until fairly thick and fragrant.
  • Add the cooked pasta, toss well and briefly cook.
  • Then add the fish and mussels. Cover and gently cook, removing the mussels as they open and discarding any that don’t, adding the scallops at the very last minute.
  • Serve in large individual bowls with a sprinkling of parsley on top and good crusty bread on the side.
  • nb. Any variety of seafood can be used.

Ingredients

  • 400 gm spaghetti or similar pasta
  • sea salt & freshly ground pepper
  • olive oil
  • 3 garlic cloves, sliced
  • 2 tspn smoked paprika (or plain)
  • 1 can diced tomatoes
  • 2 cups fish stock
  • 3-4 tbsp chopped fresh parsley
  • ½ cup frozen peas
  • 300 gm cubed fish, any variety
  • 16 mussels or clams
  • 8 scallops, halved if needed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm