SPANISH SEAFOOD PASTA
Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice
Provided by Lucy Netherton
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
- Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
- Serve in warm bowls, with the remaining parsley sprinkled on top.
Nutrition Facts : Calories 429 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
- Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
- Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
- Drizzle with oil and serve with lemon wedges.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
ONE-PAN SPANISH GARLIC PASTA
Steps:
- Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
- Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
- After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!
SPAGHETTI WITH SEAFOOD
A fantastic seafood pasta dish for two. Ready in a flash, and possibly the next best thing to being by the beach in Italy.
Provided by Theo Randall
Categories Main course
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking.
- Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap).
- Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat.
- When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water.
- Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve.
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5/5 (8)Total Time 30 minsCategory MainCalories 646 per serving
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
SEAFOOD SPAGHETTI MARINARA - RECIPETIN EATS
From recipetineats.com
5/5 (69)Total Time 20 minsCategory Dinner, PastaCalories 660 per serving
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
- Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
- Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
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From spainonafork.com
Cuisine SpanishCategory Main CourseServings 2Estimated Reading Time 4 mins
- Finely mince 3 cloves of garlic, finely dice 1/2 of a small onion, cut 1 tube of cleaned squid into 1/2 inch by 1/2 inch squares, cut 2 monkfish fillets into 1/2 inch by 1/2 inch squares and season them with sea salt & freshly cracked black pepper, grab 15 raw jumbo shrimp that have been peeled & deveined and season them with sea salt & freshly cracked black pepper
- Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after heating the oil for 1 minute season the olive oil with sea salt and add in the squid, mix around with the oil, 1 minute later remove the squid from pan and transfer to a bowl
- Using the same pan with the same heat add in the monkfish and mix around with the olive oil, 3 minutes later make a well in the middle and add in the diced onion, mix around with the oil, 1 minute later add in the minced garlic and continue to mix, 30 seconds later add in 1/2 tsp of sweet smoked paprika and mix it all together, then add in 1/2 cup of canned tomato sauce and season with sea salt & freshly cracked black pepper, mix it all together and cook for 2 minutes
- Next add in a 1/4 ounce of squid ink, add the cooked squid back into the pan and pinch in 1/2 tsp of saffron threads, mix it all together until it´s well combined, then add in 2 cups of thin noodles and mix it all together until well combined
SPANISH CHORIZO AND SHRIMP PASTA - SAVOR THE BEST
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5/5 (5)Total Time 30 minsCategory Main DishCalories 622 per serving
- Fill a large pot with salted water and bring to a boil over high heat. Add the dry pasta and cook according to manufacturer’s instructions.
- Heat the oil in a large skillet set over medium heat, add the sliced chorizo and sauté for five minutes.
- Add shallots and cook until lightly wilted, about 2-3 minutes. Add the garlic and cook just until the garlic becomes fragrant, about 30-seconds then add the salt, pepper and paprika.
- Stir in the wine and cook for 1-2 minutes to burn off the alcohol. Add the fish broth and whisk in the tomato paste.
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Reviews 2Servings 8Cuisine SpanishCategory Main
- Put the broth and tomato paste in a small saucepan. Stir to dissolve the tomato paste. Gently warm the sauce.
- In a large skillet or dutch oven, heat the olive oil and red pepper flakes, then saute the onions until soft and starting to change color.
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From venturists.net
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- Scrub clams and clean and debeard mussels. The shrimp can be cooked with shells or not per your preference. Place clams and mussels in the refrigerator in an uncovered bowl.
- Heat the seafood stock to a soft boil in a small sauce pan. Add the saffron and return the pan to low heat. Cover and set aside.
- Add 2 tablespoons of olive oil to a pan over medium heat. The pan should be shallow and about 12" wide. Add the noodles and saute until they are golden brown (about 5 minutes). Remove and set aside. Wipe saute pan clean.
- Heat 1 tablespoon of olive oil to the pan over medium heat. Add the Shrimp to the pan and cook for about 2 minutes on each side. Set aside. Then add additional seafood chunks and cook for an additional 3 minutes. Set aside.
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