Seafood pasta

Name: Seafood pasta (Fideos a la marinera)
Cuisine: Spanish
Ingredients: 200 g (7 oz) short lengths of spaghetti or a pasta shape such as tubetti lunghi; 200 g (7 oz) short lengths of spaghetti or a pasta shape such as tubetti lunghi; salt and pepper to taste; 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; salt and pepper to taste; 150 g (5½ oz) cuttlefish, cleaned, prepared and cut into small strips; 150 g (5½ oz) prawns, peeled; 2 medium green peppers, diced; 7 medium onion, diced; 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; ¼ tsp saffron threads, infused in just a little boiled water; 1 litre (1¾ pints) water; 75 ml (2½ fl oz) white wine; olive oil for frying; 2 cloves garlic, minced; 2 tomatoes, diced

Fideos a la marinera

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

Europe
Spain
Seville
Pasta
Fish course
Pescatarian

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