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Seafood pasta
Another type of past, always grat.
- 300-400 gr Paste
- 1 l Fish stock
- 15 Large shrimps
- 500 gr Seashells
- 300 gr Mussels in shells
- 150 gr Fish
- 2 Tomatoes
- 1 Onion
- 3 cloves Garlic
- Sea salt (to taste)
- Spices for fish (to taste)
- Olive oil (to taste)
- Saffron (to taste)
- Paprika (to taste)
Grate tomatoes.
Heat the pan, add olive oil, put finely chopped garlic and finely chopped onions.
Lightly fry and ad shrimps.
Quickly fry on both sides until the colour changes and remove them from the pan.
If the mussels are raw, cook them after the shrimps, cover the pan with a lid and let it open.
Add fish and fry quickly.
Add grated tomatoes.
Add pasta, stir several times, add saffron, paprika.
Then pour in fish stock.
Pasta must be covered.
Cook until cooked pasta.
Almost at the very end ad the shells, stir.
Spread on top of the shrimp and serve immediately.
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