Seafood Pasta

Servings: 4
Preparation time: 20 min
Active time: 20 min
Total time: 40 min
Ingredients

100 ml olive oil
300 gr cleaned squid, cut into rings, plus tentacles
350 gr monkfish, cut into chunks
2 garlic cloves, chopped
1 large tomato, skinned and finely chopped
½ tsp paprika or pimenton
18 raw tiger prawns in their shells
300 gr spaghetti, broken in half
3 pints hot fish stock

For the Picada
2 garlic cloves, pureed
3 Tbs minced fresh parsley

Procedure

Heat the oil in a paella or wide pan, then cook the squid and monkfish for 5 minutes.

Stir in the garlic, tomato, paprika and a little salt and cook gently for 5 minutes more.

Add the prawns and mussels and simmer for 3-4 minutes.

Add the pasta and stock, bring to a boil and simmer, uncovered, for about 10 minutes until the pasta is cooked. Skim off any scum with a slotted spoon.

In a pestle and mortar, pound together the garlic and parsley.

Stir the picada into the paella pan, and  serve. 

Tips
Use any fillet of fish you like in this dish