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Member recipe

seafood pasta with picada

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Serves 6

Spanish seafood dish from good food magazine 2000

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  • 100ml olive oil
  • 300g squid sliced into rings
  • 350g monkfish cut into chunks
  • 2 garlic cloves chopped
  • 1 or 2 tomatoes chopped
  • 1/2 or 1 tsp smoked paprika
  • 18 raw tiger prawns, shell removed
  • 12 cooked mussels
  • 300g spaghetti, broken in half
  • 3 pints fish stock
  • large prawns in their shells (2 or 3 per person)
  • have also added scallops, clams or other white fish
  • 2 garlic cloves
  • 3 tbsp flat leaf parsley
  • pinch salt


    1. bash the garlic and chopped flat leaf parsley in a pestle and mortar to make the picada. set to one side
    2. heat the oil in a paella pan and cook the garlic, tomatoes and paprika. Add the prawns and monkfish
    3. after about 1 min, add the hot stock and spaghetti, remove the fish or prawns if they start to look cooked.
    4. Just before the spaghetti is done add the squid and cooked fish and stir to heat through
    5. stir the picada into the dish just before serving

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