Pasta con Marisco

Pasta bathed in a short, powerful seafood broth colored with smoked paprika. Mussels open in white wine steam, shrimp stay pearly, and squid is quickly seared to remain tender.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 767
• Protein: 48 g
• Carbs: 83 g
• Fat: 22 g

Ingredients

• 400 g Dried Asian wheat and egg noodles, plain ( linguine type )
• 500 g Mytilus edulis ( cleaned )
• 12 piece Shrimp ( whole )
• 300 g Loligo vulgaris ( in rings )
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( finely diced )
• 2 piece Round tomato ( diced )
• 150 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Fish stock

Instructions

1. Seafood preparation

   Clean the mussels under cold water. Cut the squid into 1 cm rings. Peel the shrimp, leaving the tails on for presentation.

2. Aromatic base

   In a large skillet, heat olive oil. Sauté chopped onion and garlic without browning. Add diced tomatoes and smoked paprika. Cook until tomato water evaporates and a red paste forms.

3. Searing squid and deglazing

   Push vegetables aside, sear squid rings over high heat. Once they turn white, deglaze with dry white wine. Scrape the bottom to release the drippings.

4. Cooking shellfish

   Add mussels and shrimp. Pour in fish stock (or water). Cover. As soon as the mussels open, they are ready. Do not overcook, or the squid will turn rubbery.

5. Final marriage

   Cook pasta in boiling salted water, keep them very firm. Toss them into the skillet with the seafood. Mix so the pasta absorbs the juices. Finish with chopped flat parsley.

Chef's tips

• Squid must be seared quickly: if cooked too long, it turns rubbery.
• Keep a ladle of pasta water to loosen the sauce if it reduces too much.

Storage

Eat immediately. Reheated seafood loses all its texture.