Seafood pasta in a jiffy


  • To 4 people
  • 300 g of assorted seafood (frozen for paella is worth it)
  • 400 g homemade fried tomato
  • a splash of white wine
  • 300 g of espaquetis
  • basil or parsley
  • 1 cebolla
  • 1 l fish broth (cubed is fine)
  • 1 tsp. sweet paprika
  • 1 tbsp. extra virgin olive oil
  • a garlic

If one day people come to your house by surprise and you want to surprise your guests with an original pasta dish that is made while you pour them a beer on the terrace, this is finger-licking good and on top of it is low in calories. I caught the recipe from an English cook on TV and he called it (with good reason) "quick seafood pasta." Obviously fresh seafood from the market will be much better, but today we are talking about the "caught-by-surprise-what-do-I-do" effect. Even for the broth we will manage with a pill of concentrate (and if you do not have fish, put chicken, that in the absence of bread ...).


If we had fresh seafood, such as prawns, the first thing we would do would be to make a broth with the heads and tails (boiling for 15 minutes). Strain and reheat, when it starts to boil, add the pasta and cook until al dente. If not, we can put brick broth or a tablet dissolved in 1 liter of water. There we cook the pasta until it is al dente (see the manufacturer's instructions).

While the pasta is cooking, we put a little oil in a frying pan and fry the garlic and onion, both finely chopped; Add the paprika off the heat so that it does not burn and stir with a wooden spoon. When the vegetables start to fry, add the shellfish, sauté for a few seconds and pour the splash of white wine. We let the alcohol evaporate (about 3 minutes), we salt and pepper to our liking and remove from the heat.

We combine the spaghetti with the seafood, add warm fried tomato to the consumer's taste and sprinkle with a little chopped basil or parsley. You can present the dish with a few lemon wedges on the side.

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  1.   Isa said

    I usually look for recipes with the ingredients that I have at home and this one has been very useful.
    Although I have used beef broth to cook the pasta, water with balsamic vinegar instead of white wine and tomato concentrate instead of the sauce, it has been quite acceptable.