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Spanish seafood pasta, made like a paella and with a dollop of alioli … what could be more reminiscent of dinner by the sea on holidays; this dish smells like Spain. Lightly does it when cooking the seafood.

Wine Suggestion: A lighltly chilled Garnacha Negra (Grenache Noir) from Terra Alta springs to mind – they really have a wonderful affinity for this grape there, alongside the Garnacha Blanca too. Edetaria’s basic “via Terra” has all the joy, freshness and perfume to compliment the flavours of the food while adding an extra warm spice and red fruits to lift it further. 30 minutes in the fridge was enough to make it taste and feel like sunshine in Spain, even if the weather outside isn’t quite like that at the moment.

Seafood pasta – serves 6 (easily halved)

  • 6 tbsp olive oil
  • 400g monkfish fillet
  • 4 baby squid, cleaned and bodies cut into rings
  • 12 raw peeled king prawns
  • 12 queen scallops (or you can cut bigger ones in half)
  • 4-5 cloves of garlic, crushed
  • 3 tomatoes, peeled and chopped
  • 1 tsp sweet paprika
  • a good pinch of saffron threads
  • 1.25 litres of fish or chicken stock
  • 500g fideua pasta (or you can use vermicelli or spaghettini)
  • 3 tbsp chopped flatleaf parsley
  • lemons quarters, to garnish
  • garlic mayonnaise or alioli, to serve

Heat 4 tbsp of the oil in a large paella pan (40-45cm). Add the monkfish, sprinkle with salt, and cook for a few minutes, turning. Add the squid and cook, stirring, for a couple of minutes. Add the prawns and scallops and turn until the prawns are pink and scallops just seared, just a minute or two. Transfer the cooked seafood to a platter and pour off and reserve any cooking liquid.

Heat the rest of the oil in the same pan, stir in the garlic and stir briefly, then stir in the tomatoes. Add the paprika, saffron and some salt, and cook for 10 minutes, stirring now and then, until the liquid has almost evaporated.

Meanwhile, bring the stock and cooking liquid to the boil. Add the pasta to the sauce in the paella pan and cook, stirring, until well coated. Pour in the boiling and cook until the pasta is al dente. Place the seafood on top a few minutes before the end.

Serve sprinkled with parsley and with lemon and alioli or galric mayonnaise on the side.

(Original recipe from Claudia Roden, The Food of Spain, Michael Joseph, 2012.)

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