Spanish pasta with seafood
3 servings
20 minutes
Spanish-style pasta with seafood is a vibrant reflection of Mediterranean cuisine, combining the freshness of seafood with the rich aromas of garlic and olive oil. This dish originates from Spain's coastal cities, where fish and seafood are the foundation of gastronomy. The flavor is rich and multifaceted: the softness of fish blends with the firmness of shrimp and crabs, while tomatoes add a slight tanginess. Notes of potato add homely comfort, and pasta becomes the perfect binding element. It's not just food—it's a journey into the atmosphere of Spanish streets filled with sea aromas.
1
Clean the fish, cut it into pieces, and place it in a cold pan with two cloves of garlic, finely chopped onion, and olive oil. Sauté briefly and add a tomato or red pepper for color. Sauté everything together for a few more minutes, then pour in water to cover the contents of the pan, bring to a boil, and add thinly sliced potatoes. Cook for 15 minutes until the potatoes are done.
- Fish: 200 g
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: to taste
- Tomatoes: 1 piece
- Potato: 1 piece
2
Pour olive oil into another pan, squeeze in 2 cloves of garlic, add the pasta and prepared sauce. Salt to taste. Cook over medium heat, checking the pasta's doneness from time to time.
- Olive oil: to taste
- Garlic: 3 cloves
- Pasta: 200 g
- Salt: to taste