World Cuisine

  • 5 tablespoons olive oil
  • 1 cleaned squid, cut into rings, tentacles reserved
  • 12 small raw unpeeled prawns
  • 6 shelled and cleaned scallops
  • 4 garlic cloves, thinly sliced
  • 150 ml (¼ pint) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon sweet paprika
  • pinch of saffron threads
  • 750 ml (1¼ pints) hot fish or chicken stock
  • 400 g (13 oz) angel hair or fideo pasta, broken into 3 cm (1¼ inch) pieces
  • salt and pepper
  • chopped parsley, to garnish
  • lemon slices, to serve
  • 2 garlic cloves, crushed
  • 100 g (3½ oz) mayonnaise

Heat 1 tablespoon of the oil in a large frying pan, add the squid rings and tentacles and cook for 1 minute on each side or until lightly golden. Remove from the pan and set aside. Add a little more oil to the pan and cook the prawns for 1–2 minutes on each side until they turn pink. Set aside. Finally, add the scallops and cook for 1 minute, adding more oil if necessary, then set aside with any pan juices.

Add the remaining oil to the pan, add the sliced garlic and fry gently for 30 seconds. Pour in the wine and cook for a couple of minutes until reduced by half. Add the tomatoes, paprika and saffron and simmer for 5 minutes.

Stir in the stock, then add the pasta, season and stir until well coated. Cook gently for 5 minutes, adding water if necessary. Top with the cooked seafood and pan juices and cook for a further 2–5 minutes until the pasta is cooked through and the seafood is piping hot.

Meanwhile, make the garlic mayonnaise by mixing together the ingredients in a bowl. Scatter the pasta with chopped parsley and serve with lemon slices and spoonfuls of the mayonnaise.

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