Spanish Pasta With Seafood Recipes

Steps:

• Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
• Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
• Serve in warm bowls, with the remaining parsley sprinkled on top.

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

Steps:

• Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
• Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
• Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.

Steps:

• * 1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken. * 2. Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes. * 3. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges. Source: The New York Times