SEAFOOD PASTA

SEAFOOD PASTA

This originated in the Alicante town of Gandia in Mediterranean Spain, where
the rice of a traditional fish and shellfish dish was substituted for the
pasta brought to Spain by the Arabs.

100 ml / 3 1/2 fl oz olive oil
300 g / 10 oz cleaned squid, cut into rings, plus tentacles
350 g / 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 g / 10 oz spaghetti, broken in half
1.7 litres / 3 pints hot fish stock

PICADA
2 garlic cloves, peeled
3 Tbsp chopped fresh parsley

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

preperation / cooking : 20 / 30 minutes
country : Spain
course : fish dish
source : BBC Good Food



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