Seafood Spaghetti with Paprika
A recipe with summer flavours, with a touch of paprika.
Ingredients
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400 g spaghetti
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1 kg fresh mussels
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16 prawns
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300 g cherry tomatoes
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4 small garlic cloves
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Chopped parsley
Preparation Method
- We start by cleaning the mussels right under the tap, removing the beards, which are little hairs with which they cling to the rocks, we also remove all impurities and protuberances from the shell. Next, peel the raw prawns.
- Wash the cherry tomatoes well and cut them in half. Peel the garlic cloves, crush them by pressing them gently with the blade of a knife and chop. Finely chop the parsley.
- Put a dash of extra virgin olive oil in a pan, fry the garlic until golden brown, add the prawns and sauté for a few minutes. Remove the prawns to a plate.
- In the same pan, add a little more olive oil and fry the tomatoes well, then add the paprika flakes, turning the built-in grinder in the pan two or three turns. Then add the mussels, the chopped parsley, and the white wine.
- Cover the pan and cook for a few minutes over medium heat until the mussels open, then remove from the heat and add the already sautéed prawns.
- In a tall pan with water and salt, cook the spaghetti for 7 minutes to be “al dente”, and drain reserving three or four tablespoons of the cooking water.
- Put the mussel pot back on the heat, and mix the pasta, if necessary, add a little of the pasta cooking water, mix quickly, remove from the heat and serve immediately. We can also add a little black pepper to taste. Divide into four serving plates and sprinkle a pinch of sweet paprika flakes on top.
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