Seafood Pasta
Fresh, bold, and unmistakably coastal. This dish captures the essence of the Spanish seaside, with pasta as its canvas and the intense flavours of the ocean taking centre stage. Anchored in local ingredients and regional pride, it’s a celebration of marine richness brought together in a simple yet striking way. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Peel the shrimp and clean the intestines, reserving the heads.
Flambé the heads with brandy, cover with water, and make a broth.
Clean the squid and mussels.
Make a sofrito by very slowly sautéing the brunoise-cut garlic bulbs, then the onion and pepper, until completely reduced.
Cook the pasta al dente in plenty of salted water.
In a separate pan, add a little oil, the cayenne pepper, the mussels, and the white wine.
Once the mussels have opened, add a spoonful of sofrito, the shrimp, and the squid.
Finish by adding a little shrimp broth to the pasta and seasoning it with butter.
| 1 | Sweet Onion |
| 1 | Red bell pepper |
| 1 | Cayenne pepper |
| 3 | Garlic cloves |
| 200 g. | Rock mussels |
| 200 g. | Raw shrimp |
| 100 g. | Baby squid |
| 150 g. | White wine |
| 50 ml. | Brandy |
| 250 g. | Pasta |
| 30 g. | Butter |
| 30 g. | Spring Onion |
