Description
Discover a delicious Mediterranean baked fish recipe with squid ink that will elevate your seafood dinner game. Learn how to make this unique dish today!
Ingredients
- 180 g frozen cooked seafood mix (clams, prawns, squid) defrosted
- 200 g dried spaghetti or 300 g fresh pasta (see recipe in the notes)
- 15 g parsley chopped, stalks and leaves kept separately
- 2 garlic cloves finely chopped
- 8 cherry or baby plum tomatoes halved
- 120 ml beef broth
- 30 g vegetable oil
- 30 g butter
- 1 red chilli finely chopped
- olive oil
- 2 slices of crusty bread to serve (optional)
Instructions
- Boil your pasta according to the directions on the package. If using fresh pasta, prepare it just before the sauce and seafood are done, as it needs only 2-3 minutes.
- Around five minutes before the pasta finishes, warm 3 tablespoons of vegetable oil and butter in a large non-stick skillet over low to medium heat. Introduce the garlic, parsley stalks, and a dash of salt and pepper.
- Incorporate the chilli and halved tomatoes, stirring continuously for a minute or two until the garlic begins to change color. Then, add the defrosted seafood and pour in the beef broth. Slightly raise the heat and keep mixing for another minute until the seafood is heated through, then remove from heat. If there’s a lot of sauce, don’t worry; the pasta will soak it up if it’s cooked to a firm texture.
- After draining the pasta, combine it with the seafood mixture in the pan. Mix in the parsley leaves and a splash of olive oil. Stir for an additional 30 seconds to ensure the pasta is well-coated with the sauce.
- Serve right away! This dish pairs wonderfully with a slice of crusty bread to soak up the sauce left in your pasta bowl.
Notes
- Consider using seafood broth instead of beef broth for a more robust flavor.
- Thoroughly drain defrosted seafood before cooking to avoid diluting the sauce.
- Enhance the dish by adding lemon juice or grated Parmesan before serving for an extra burst of flavor.
