Name: Seafood pasta (Fideos a la marinera)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 75 ml (2½ fl oz) white wine; 2 tomatoes, diced; 2 medium green peppers, diced; olive oil for frying; 2 cloves garlic, minced; 1 litre (1¾ pints) water; 7 medium onion, diced; 200 g (7 oz) short lengths of spaghetti or a pasta shape such as tubetti lunghi; 100 g (3½ oz) hake, filleted and cut into small pieces; 150 g (5½ oz) prawns, peeled; salt and pepper to taste; 250 g (9 oz) clams, scrubbed and washed and any that will not close discarded; ¼ tsp saffron threads, infused in just a little boiled water; 150 g (5½ oz) cuttlefish, cleaned, prepared and cut into small strips

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Although fiddly to prepare, this tapa looks and tastes stunning and you may want to increase the quantities to make it into a main dish.

Ingredients

7 medium onion, diced
2 medium green peppers, diced
2 tomatoes, diced

Method

In a heavy-bottomed sauté pan, fry the onion, peppers, tomatoes and garlic in olive oil until soft.
Add the white wine and cook for about 10 minutes to reduce the liquid.
Add the water and saffron liquid and cook on a high heat for 15 minutes.
Add the clams, cuttlefish, prawns, hake, seasoning and pasta and continue to cook over a low heat f

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