John Myers
Ingredients for 4 servings:
- 250 g pasta, small
- 900 g clams, I used the large ones
- 500 g king prawns
- 300 g squid fillet(s)
- 8 crayfish tails or cigalas (shrimp)
- 4 cloves garlic
- 1 lemon(s), untreated
- 700 ml fish stock
- 30 ml Sherry, dry
- 300 g tomatoes
- 1 bag of spice mix (paella spice)
- ½ tsp Allspiceón de la Vera, dulce
- 1 tbsp olive oil
- Parsley, flat as needed, you can add more
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
a delicious Spanish meal
Rinse the mussels thoroughly and clean if necessary. Change the water several times. Remove the heads from the prawns and cut open the back with a sharp knife. This makes it easier to remove the intestines. I used this method for the cigalas. Finely chop the garlic and parsley. Cut the squid fillet into thin strips. Fry the garlic in the oil, making sure it doesn’t brown. Then add the fish stock. Cook the pasta in it. Cut the tomatoes into eighths and add them to the pasta. Just before the pasta is cooked, add the mussels, prawns, and squid. Also add the lemon, cut into small pieces. The mussels take slightly longer to cook than the prawns and squid fillet. Now you can stir in the spices, as well as the sherry. The parsley can be added right at the end. Taste and adjust the seasoning if necessary.
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