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
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
SPANISH SEAFOOD SALAD
Steps:
- Add cooked & peeled shrimp to large mixing bowl.
- Chop half of "crab" meat, by hand and flake the other half. Add to mixing bowl.
- Chop larger chunks of octopus. Add to bowl, mix all seafood together.
- Add halved olives, diced green peppers, tomatoes, onion, garlic, olive oil, hot sauce and salt. Mix well.
- Cover bowl & let salad sit for a few hours in fridge to blend flavors.
- Serve cold. This salad is wonderful by itself or with lime, avocado, salad, pasta, rice, tortilla chips, fresh flour tortillas, crackers (etc)
- Enjoy!
TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE
This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.
Provided by David Pope
Categories Main
Time 50m
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
- Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving
AUTHENTIC SPANISH SEAFOOD PAELLA
Steps:
- Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
- Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
- After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
- Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
- After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving
SPANISH PASTA WITH SEAFOOD
Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
- Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
- Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 14 grams, Carbohydrate 98 grams, Fat 19 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 3 grams, TransFat 0 grams
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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FRUTTI DI MARE RECIPE ( SEAFOOD SPAGHETTI ) • CIAOFLORENTINA
From ciaoflorentina.com
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.
SPANISH PASTA WITH CHORIZO AND TOMATO SAUCE RECIPE
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ONE-PAN SPANISH SEAFOOD PASTA ¨FIDEUਠWITH SQUID INK RECIPE
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
FIDEUA DE MARISCO CATALANA - SEAFOOD PASTA PAELLA
From venturists.net
Cuisine SpanishCategory MainsServings 4Total Time 40 mins
- 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.
PASTA WITH SHRIMP AND CHORIZO RECIPE - CHOWHOUND
From chowhound.com
Cuisine Italian, Southern, SpanishCalories 759 per servingServings 4
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SPICY SPANISH SEAFOOD STEW RECIPE | CHEF DENNIS
From askchefdennis.com
5/5 (8)Category Entree, Main CourseCuisine SpanishCalories 413 per serving
- Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.
- Place a large sauté pan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.
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- Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron.
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