Meals and Courses

Spanish Seafood Pasta

cook 20 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon tomato purée
  • 1 teaspoon paprika
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • 1 litre (1 3/4 pints) hot chicken stock
  • 300 g (10 oz) angel hair pasta
  • 200 g (7 oz) mussels, debearded and cleaned
  • 125 g (4 oz) large cooked unpeeled prawns
  • 75 g (3 oz) prepared squid rings, cleaned
  • Heat the oil in a large saucepan, add the onion and garlic and cook over a medium heat for 5 minutes or until softened. Stir in the tomato purée and paprika, then pour over the wine and bubble for 1–2 minutes until reduced a little. Pour in the tomatoes and stock and bring to the boil.
  • Break the pasta into small lengths about 2.5 cm (1 inch) long. Reduce the heat so the mixture is simmering and stir the pasta into the pan. Cover with a lid and cook for 7 minutes, stirring occasionally to stop the pasta from sticking.
  • Add the mussels, cover and cook for 3 minutes until the mussels begin to open. Add the squid rings and prawns and cook for a further 2 minutes or until the seafood is cooked through and all the mussels have opened. Discard any mussels that remain closed.
  • Bring the pan to the table and serve.
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