Ingredients
Serves 6Stock:
1 brown onion
2 tomatoes
2 bay leaves
1 garlic bulb, cut in half
Fish head (large snapper or similar, or if unable to find use 300 g of bones)
60 ml extra virgin olive oil
1 calamari, medium, diced 3cm x 3cm
1 brown onion, finely diced
2 garlic cloves, finely diced
2 bay leaves
2 tomatoes, peeled, seeded and grated
1 green pepper, finely diced
Pinch saffron threads
100 ml white wine
300 g medium thick spaghetti broken into 3cm lengths
Prawns - one per person
100 g clams, cleaned
300 g mussels
1 lemon, cut into wedges
200 ml ali oli
Method
Imagine seafood paella but substitute the rice with short thin tubular pasta. At home I use a medium thickness spaghetti and break it into approximately 3 cm lengths. There are variations where the pasta is fried first and sometimes the entire pan is placed under a hot grill to finish the top of the dish with crispy pasta. It is always served with a spicy ali oli to mix in.
Make a stock by placing the fish head, whole onion, whole tomato, bulb of garlic in a large stock pot and cover with 1.2 litres of cold water. Place on a high heat, bring to the boil then reduce to a low heat and simmer on low for 20 minutes. Skim for impurities. Strain and keep hot over a very low heat.
In a 35cm paella pan or large heavy based saucepan heat 60ml of the extra virgin olive oil over a medium high heat. Cook the calamari in the oil 3-4 minutes each side or golden brown seasoning each side. Remove and set aside.
Make a sofrito in the same pan by sautéing the onions, garlic and bay leaves over a medium heat for 8 minutes, stirring continuously, until the onion has browned. Add the diced green peppers and cook on a medium heat for 20 minutes or until soft. Add the tomatoes and saffron and cook for 15 minutes.
Once the tomatoes have cooked down to a jam like consistency, this is called the sofrito, add all of the hot fish stock and wine. As the pan comes to a simmer add the prawns and calamari and cook for 4 minutes. Add the pasta and cook for 10 minutes. Add the clams and the mussels and cook for a further five minutes until open. Check for seasoning. Serve with lemon wedges and ali oli.