Seafood Pasta With Picada
This seafood paella recipe promises a burst of flavors with a mix of tender squid, succulent monkfish, and vibrant prawns and mussels. The dish is further enriched with a fragrant picada of garlic and parsley, adding an aromatic finish to this delightful seafood medley.
— Constant Cookbook
Ingredients
- 100ml olive oil
- 300g squid sliced into rings
- 350g monkfish cut into chunks
- 2 garlic cloves chopped
- 1 or 2 tomatoes chopped
- 1/2 or 1 tsp smoked paprika
- 18 raw tiger prawns, shell removed
- 12 cooked mussels
- 300g spaghetti, broken in half
- 3 pints fish stock
- large prawns in their shells (2 or 3 per person)
- have also added scallops, clams or other white fish
- FOR THE PICADA
- 2 garlic cloves
- 3 tbsp flat leaf parsley
- pinch salt
Instructions
- bash the garlic and chopped flat leaf parsley in a pestle and mortar to make the picada. set to one side
- heat the oil in a paella pan and cook the garlic, tomatoes and paprika. Add the prawns and monkfish
- after about 1 min, add the hot stock and spaghetti, remove the fish or prawns if they start to look cooked.
- Just before the spaghetti is done add the squid and cooked fish and stir to heat through
- stir the picada into the dish just before serving
Yield
Serves 6
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