This exquisite Andalusian dish, reached Venezuela to stay. It is long pasta with seafood in tomato sauce, and is generally prepared with specific seafood, like squid and shrimp. However, it was adapted to the Margarita gastronomy, adding clams, mussels, and scallops among other fruits of abundance in the Venezuelan coast, making a delicious dish that caresses your palate.
Ingredients
500 gr of long Pasta | |
250 gr of clean Squids cut into rings | |
250 gr of clean Shrimp | |
250 gr of clean Mussels shells | |
250 gr of clean Clams | |
3 Onions cut into brunoise | |
10 Garlic cloves mignonette | |
15 Sweet Peppers chopped finely | |
1 Red Bell Pepper cut into brunoise | |
1 can of peeled Tomatoes | |
1 teaspoon ground Annatto | |
1 cup Olive Oil | |
1 cup White Wine | |
2 cups Fish Broth | |
½ cup chopped Parsley | |
Pepper | |
Salt |
Utensils
Knife |
Cutting board |
Blender |
Pot |
Strainer |
Cauldron or skillet |
Preparation
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Heat oil in a cauldron.
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Add onions, garlic, and paprika and saute until wilted.
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Add The squid and cook for 5 minutes.
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Incorporate the grounded onoto and white wine, and cook for 5 minutes to evaporate the alcohol in wine.
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Put the tomatoes in a blender and process.
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Pour the liquefied tomatoes, fish broth, and other seafood and cook for 20 minutes.
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Adjust flavour with salt and pepper.
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Put the pasta in a pot with water, cook for 15 minutes, strain and put away the pasta.
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Once the proper time has passed, add the pasta and mix everything.
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Serve on individual plates and sprinkle with parsley.