Seafood noodle casserole


  • 200 gr. thick noodles
  • 200 gr. peeled prawns
  • 150 gr. clam
  • 150 gr. diced swordfish
  • 1 l. fish broth
  • 2 ripe tomatoes
  • 1-2 green peppers
  • half an onion
  • 3 cloves of garlic
  • 1 hoja de laurel
  • pepper
  • paprika
  • saffron threads
  • some anise or fennel seeds
  • olive oil
  • shawl

Very typical of Andalusian cuisine, noodles with prawns and clams are a stew that is not too expensive or difficult to prepare. This dish so complete that it warms our stomachs in winter, It can be prepared with as many seafood as we want. Anyway, the basis of the recipe, that is the sauce and the broth have a lot to do with the final result of these noodles to the casserole.


1. We cut the vegetables very finite. First, sauté the pepper, onion and garlic with a little salt in a large saucepan with a good background of oil. When the vegetables are soft, add the grated or finely chopped tomato. We also put the bay leaf and let it simmer so that the sauce is red and concentrated.

2. Meanwhile, we peel the prawns. We can make a broth with the skins and heads. We substitute the amount of fish broth for what we have of prawn fumet.

3. Add the clams and the rest of the spices to the sauce. Sauté a little and let them open, then put the fish and prawns in the casserole. We add the noodles, make them dizzy a bit and pour the boiling broth.

4. We cook the noodles over low heat until soft. We rectify the salt before serving them hot.

Image: Lasrecetasdesara

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