1 medium-sized onion, peeled, cut in
2 squid, cleaned
3 tbsp olive oil
4 cloves garlic, peeled, sliced very finely
600g tomatoes, chopped fairly finely
(reserving all the juice)
2 level tbsp sweet smoked paprika
1 generous pinch saffron (optional)
500g pasta such as stortini bucati
1 litre chicken or fish stock
12 large prawns, uncooked
250g clams in shells, cleaned
12 mussels in shells, cleaned,
Ingredients provided by:
Remove tentacles from one squid and cut body sac into small dice. Cut second squid into wide strips, removing tentacles as you go, and set aside.
Place a shallow paella pan over a medium heat and pour in 2 tablespoons of the olive oil. When oil is hot, add diced squid and cook quickly, letting it sizzle and colour lightly on both sides.
Add garlic to pan, still set over a medium heat, together with a little more oil if needed. Add tomatoes and juice to pan and cook, stirring, for 2 minutes. Stir in paprika, saffron (if using) and pasta.
Let pasta toast for 1 minute, then pour in stock. Season with salt, bring to the boil and leave to cook for 8 minutes, or until two thirds of the liquid has evaporated. At this point do not stir again until a fine crust has formed on the base.
While pasta cooks, warm remaining oil in a shallow pan. Add reserved strips of raw squid and prawns and cook for 2 minutes, until lightly browned. Remove immediately.
Place clams and mussels, and the squid and prawns, over the surface of the pasta, then make a loose dome of kitchen foil over the pan and leave everything to steam for 2–3 minutes, until mussels and clams have opened (discard any that do not open). Serve immediately.
Wine Match: te Pa Oke Sauvignon Blanc