Spanish pasta with seafood
4 servings
20 minutes
Spanish seafood pasta is a vibrant dish that embodies Mediterranean traditions. Its flavor is rich and layered: tender seafood, spicy chorizo, and sweet red pepper create a harmony enhanced by the aroma of saffron and fresh parsley. The dish resembles paella but uses pasta instead of rice, making it even heartier. It’s perfect for warm evenings when you want to enjoy something special yet not too complicated. In Spain, such dishes are often served at friendly gatherings where people discuss life over a glass of wine and enjoy simple yet exquisite cuisine. It’s best served hot right after cooking to preserve all the flavor nuances. Spanish seafood pasta is a gastronomic journey to the heart of sunny Spain.
1
Bring a pot of salted water to a boil.
2
Add the paste, the broth cube, and half of the turmeric or saffron, and cook according to the package instructions.
- Pasta: 350 g
- Chicken stock cube: 1 piece
- Turmeric: 1 teaspoon
3
7 minutes before it's ready, add chorizo to the heated pan and sauté on low heat for 5 minutes.
- Chorizo: 85 g
4
Heat oil in the pan, add the remaining turmeric or saffron.
- Turmeric: 1 teaspoon
5
Drain the water from the pasta, add chorizo and the mixture of cooked seafood, part of the parsley, and mix. Serve in warm plates, sprinkled with the remaining parsley on top.
- Chorizo: 85 g
- Seafood: 200 g
- Chopped parsley: 2 tablespoons