Ingredients for 4 people:
- 13 oz IGP Gragnano Orzo
- 10.5 oz squids
- 8 prawns
- 8 scampi
- 10 oz flying squids
- 10 oz mussels
- 10 oz clams
- 10 oz lupini clams
- 7 oz shrimps
- 7 oz tomato puree
- 1 red bell pepper
- 1 red onion
- 1 garlic clove
- ½ glass of white wine
- to taste Fresh parsley
- to taste Saffron from San Gavino Monreale
- to taste Smoked paprika
- to taste Chilli
- to taste Salt and black pepper
PREPARATION:
-
Open the seafood in a pan, shell part of them and keep their water. Sautè the bell pepper cut into julienne in a pan with some oil and put aside.
- Brown the garlic in a casserole with oil and quickly sauté the crustaceans.Put them aside and sweat the onion.
- Add both squids and flying squids cut into rings, remove the garlic and simmer with white wine.
- Pour the tomato puree and some mussels water, then add saffron, paprika and chilli.
- Once it boils, add the pasta and the shelled seafood. Add salt and pepper and pour some hot water if needed. Blend and cook al dente.
- Turn off the heat, place the crustaceans, pepper and seafood on pasta. Garnish with chopped parsley and serve