nut-seafood-pasta

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

pasta-en 500 gr of long Pasta
squid 250 gr of clean Squids cut into rings
shrimp 250 gr of clean Shrimp
mussel 250 gr of clean Mussels shells
clams 250 gr of clean Clams
onion 3 Onions cut into brunoise
garlic 10 Garlic cloves mignonette
sweet-pepper 15 Sweet Peppers chopped finely
bell-pepper 1 Red Bell Pepper cut into brunoise
tomato 1 can of peeled Tomatoes
annatto 1 teaspoon ground Annatto
olive-oil 1 cup Olive Oil
white-wine 1 cup White Wine
fish-broth 2 cups Fish Broth
parsley ½ cup chopped Parsley
black-pepper Pepper
salt Salt

Utensils

Knife
Cutting board
Blender
Pot
Strainer
Cauldron or skillet

Preparation

  1. Heat oil in a cauldron.

  2. Add onions, garlic, and paprika and saute until wilted.

  3. Add The squid and cook for 5 minutes.

  4. Incorporate the grounded onoto and white wine, and cook for 5 minutes to evaporate the alcohol in wine.

  5. Put the tomatoes in a blender and process.

  6. Pour the liquefied tomatoes, fish broth, and other seafood and cook for 20 minutes.

  7. Adjust flavour with salt and pepper.

  8. Put the pasta in a pot with water, cook for 15 minutes, strain and put away the pasta.

  9. Once the proper time has passed, add the pasta and mix everything.

  10. Serve on individual plates and sprinkle with parsley.