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
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