Recipes

SPANISH PASTA WITH SHELLFISH
  • Ingredients
  • 1 full load of pasta dough made into spaghetti cut into 3-inch lengths
  • 1/2 cup olive oil, or more as needed for sauteing
  • 1 pound shrimp, shelled and deveined
  • 1 pound cleaned squid, sliced into rings, tentacles separated
  • 1/2 cup chopped shallots OR red onion
  • 2 tablespoons minced or pressed garlic
  • 1 cup peeled, seeded, and chopped fresh or drained canned tomato
  • 3 quarts chicken stock
  • 1 teaspoon crumbled saffron threads
  • salt and ground cayenne pepper to taste
  • 1/2 cup sliced pitted flavorful green olives
  • About 24 mussels OR clams, OR
  • a combination of both
  • roasted red sweet pepper, cut into strips, for garnish
  • fresh herb sprigs such as marjoram OR
  • flat-leaf parsley for garnish
  • lemon wedges for squeezing
Directions
  1. Make spaghetti, cook until al dente, drain, rinse and set aside
  2. In a paella pan or large saute pan, heat the oil over medium-high heat
  3. Add the shrimp and saute until they turn bright pink
  4. Remove shrimp with a slotted utensil and set aside
  5. Add the squid and saute until opaque, about 1 minute
  6. Remove squid with a slotted utensil and set aside
  7. Add the shallots or onion to the pan and saute about 3 minutes
  8. Add the spaghetti and saute until golden, about 5 minutes
  9. Add the garlic and tomato and saute about 1 minute longer
  10. Stir in the chicken stock, saffron, and salt and cayenne to taste and bring to a boil
  11. Cook, stirring almost continuously, until the pasta is almost tender and only a little liquid remains, about 20 minutes
  12. Stir the olives into the pasta, then arrange the mussels or clams and the shrimp and squid over the pasta
  13. Reduce the heat to low, cover, and cook until the liquid is absorbed and the pasta begins to crust around the edges, 6 to 8 minutes
  14. Remove from the heat and let stand about 5 minutes before serving
  15. Garnish with sweet pepper strips and herb sprigs
  16. Offer lemon wedges to squeeze over the top at the table.


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