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SEAFOOD PASTA
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
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
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Seafood Pasta