directions
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1
Make spaghetti, cook until al dente, drain, rinse and set aside
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2
In a paella pan or large saute pan, heat the oil over medium-high heat
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3
Add the shrimp and saute until they turn bright pink
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4
Remove shrimp with a slotted utensil and set aside
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5
Add the squid and saute until opaque, about 1 minute
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6
Remove squid with a slotted utensil and set aside
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7
Add the shallots or onion to the pan and saute about 3 minutes
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8
Add the spaghetti and saute until golden, about 5 minutes
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9
Add the garlic and tomato and saute about 1 minute longer
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10
Stir in the chicken stock, saffron, and salt and cayenne to taste and bring to a boil
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11
Cook, stirring almost continuously, until the pasta is almost tender and only a little liquid remains, about 20 minutes
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12
Stir the olives into the pasta, then arrange the mussels or clams and the shrimp and squid over the pasta
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13
Reduce the heat to low, cover, and cook until the liquid is absorbed and the pasta begins to crust around the edges, 6 to 8 minutes
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14
Remove from the heat and let stand about 5 minutes before serving
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15
Garnish with sweet pepper strips and herb sprigs
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16
Offer lemon wedges to squeeze over the top at the table.
SPANISH PASTA WITH SHELLFISH
ingredients
- 1 full load of pasta dough made into spaghetti cut into 3-inch lengths
- 1/2 cup olive oil, or more as needed for sauteing
- 1 pound shrimp, shelled and deveined
- 1 pound cleaned squid, sliced into rings, tentacles separated
- 1/2 cup chopped shallots OR red onion
- 2 tablespoons minced or pressed garlic
- 1 cup peeled, seeded, and chopped fresh or drained canned tomato
- 3 quarts chicken stock
- 1 teaspoon crumbled saffron threads
- salt and ground cayenne pepper to taste
- 1/2 cup sliced pitted flavorful green olives
- About 24 mussels OR clams, OR
- a combination of both
- roasted red sweet pepper, cut into strips, for garnish
- fresh herb sprigs such as marjoram OR
- flat-leaf parsley for garnish
- lemon wedges for squeezing