Seafood cocktail pasta - secrets of Spanish cuisine 🍝

Kitchen appliances and utensils: cooker, deep frying pan, tablespoon, knife, cutting board

Ingredients

Step cooking

1. We put a deep frying pan on the stove and set the fire below the average level. Pour 20-30 ml of unrefined olive oil into it and leave it to warm. Peel 1 onion and 2-3 cloves of garlic. We cut both products into small cubes and send them to the pan. Fry until the onion becomes transparent and slightly golden. At the same time, we put 1 bay leaf in the pan.
   
2. Peel 1 sweet pepper from the stem and grains and cut into small cubes. You can use both Bulgarian and its other varieties. Its green color is needed exclusively for aesthetic harmony with all other ingredients.
   
3. Fry pepper until soft, but make sure that it does not turn into porridge. Then we clear the seeds, if they are large enough, and the peels, if it is too dense, 1 medium tomato. We also cut it into small cubes and fry for 2-3 minutes, periodically mixing all the ingredients in a pan.
   
4. Next, add 50 ml of dry white wine to the dish. During frying, the alcohol evaporates, but there will remain tart grape notes that will give the dish a unique taste. You can use inexpensive wines, preferably from the Sauvignon blanc grape variety.
   
5. As soon as the wine has practically evaporated, put 120 g of pasta into the pan. It is best to use small pasta with a small hole inside, as the sauce in them will be not only outside but also inside. But ordinary horns are also suitable, the main thing is that the pasta should be from durum wheat, so that they do not turn into a paste during cooking.
   
6. As you cook pasta gradually, in small portions add fish stock. It can be prepared in advance from any fish that you have. Gradually pour it in because the paste should evenly absorb all moisture: both oil, and the juice of vegetables, and the broth itself. 5-7 minutes before the end of cooking, put in a pan 150 g of sea cocktail, which you can prepare yourself or buy in a store. Add a little broth to further saturate the cocktail with a fishy aroma.
   
7. At the same time, add 150-170 g of mussels and salt the whole dish, then gently mix the ingredients. We continue to cook until the liquid is almost completely boiled away and the sea cocktail is ready.
   
8. We lay the finished dish on plates, decorate with chopped herbs, grated cheese and additional mussels on top to make the paste look more presentable. A great dish of Mediterranean cuisine is ready!
   

Video recipe

Seafood pasta looks very appetizing and attractive, but having so many ingredients can be confusing. Do not worry, everything is simple and easy: watch the video recipe of the dish, and all the stages of its preparation will be deposited in your head.

Accept congratulations, now you know how to cook a dish from the Mediterranean, and more specifically - Spanish, kitchen with your own hands in your kitchen! You have made sure that there is no great exotic in pasta with seafood, and now you can easily repeat the recipe yourself.

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