Spanish Pasta With Seafood Recipes

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ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
  • Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
  • Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
  • Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH SEAFOOD PASTA



Spanish seafood pasta image

Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

350g short pasta shapes (we used orzo )
1 chicken stock cube
1 tsp turmeric or a large pinch of saffron strands
85g chorizo , diced
200g pack mixed cooked seafood
2 roasted red peppers ,from a jar, sliced
100g frozen pea
2 tbsp chopped parsley

Steps:

  • Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
  • Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
  • Serve in warm bowls, with the remaining parsley sprinkled on top.

Nutrition Facts : Calories 429 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

SPANISH PASTA WITH SEAFOOD



Spanish Pasta With Seafood image

Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
1 pound fideo or other very thin pasta, in 2-inch lengths or shorter
Salt and pepper
1/2 teaspoon saffron threads
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 pound cockles or small clams, well washed
1 pound mussels, well washed
1/2 cup stock (optional)
8 to 12 large shrimp, shells on
4 to 8 sea scallops, cut in half through their equators
1/2 cup chopped fresh parsley leaves
Lemon wedges

Steps:

  • Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
  • Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
  • Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 14 grams, Carbohydrate 98 grams, Fat 19 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 3 grams, TransFat 0 grams

20-MINUTE SEAFOOD PASTA



20-minute seafood pasta image

Make a low in fat, satisfying dish in minutes - ideal for Friday nights

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Starter, Supper

Time 20m

Number Of Ingredients 9

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can chopped tomatoes
1l chicken stock (from a cube is fine)
300g spaghetti, roughly broken
240g frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges, to serve

Steps:

  • Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
  • Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium

BAY SCALLOP PASTA WITH TOMATOES



Bay Scallop Pasta with Tomatoes image

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
  • Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
  • Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

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