Spaghetti with seafood

Name: Spaghetti with seafood - Paulina F.
Ingredients: 400 g seafood mix (shrimp; mussels; surimi; squid) 1 pack of high; quality spaghetti (preferably organic) 50 ml white wine 3 cloves of garlic 6; 7 tablespoons sweet chili sauce 150 ml tomato paste (preferably homemade) 1 bunch of parsley 5 sun; dried tomatoes a small cube of butter olive oil a bit of crushed dried chili sea salt freshly ground pepper

Pasta/Pizza - Spaghetti with seafood by Paulina F. - Recipia

On a day when I felt like cooking something special, I chose to make seafood spaghetti using a multicooker. The recipe isn't complicated, but it requires attention to cooking times, especially for the seafood. I used what I had in the freezer and improvised with some sun-dried tomatoes I found in the pantry. I liked how it turned out and have repeated it a few times, especially for evenings when I don't want to spend too much time at the stove. Quick Info Total time: approximately 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: medium Recipe for: main course, suitable for a special occasion or a more elegant dinner Ingredients 400 g seafood mix (shrimp, mussels, surimi, squid) 1 pack of spaghetti (quality, preferably organic, 400-500 g) 50 ml white wine 3 garlic cloves 6-7 tablespoons sweet chili sauce 150 ml tomato paste (can also be homemade) 1 bunch of parsley 5 sun-dried tomatoes 1 cube of butter olive oil crushed dried chili (to taste) sea salt freshly ground pepper Preparation Method 1. Boil the pasta in plenty of salted water according to the instructions on the package, but remove it 1-2 minutes early so that it remains al dente. Drain, but do not rinse. 2. While the pasta is boiling, heat a little olive oil in the multicooker along with a cube of butter. When the butter starts to melt, add the three whole or lightly crushed garlic cloves. Let them cook for 3-4 minutes with the lid closed. Be careful not to burn the garlic – you can remove it after it releases its aroma, or leave it if you prefer a stronger taste. 3. Pour the tomato paste and sweet chili sauce over the garlic. Stir and let everything cook for another 2 minutes with the lid on. 4. Add the seafood directly to the sauce, pour in the white wine, and season with salt, pepper, and a little crushed chili. Close the lid and let everything cook for 5 minutes. Do not extend the time – seafood loses its texture if cooked too long. 5. Add the drained pasta to the pot and mix it with the sauce and seafood. Close the lid again and let it sit for another 5 minutes for the flavors to combine. 6. One minute before finishing, add the finely chopped sun-dried tomatoes and chopped parsley. Stir quickly, then turn off the multicooker. 7. Serve immediately while still warm. Why I make this recipe often I like to make this recipe because it is quick to prepare and doesn't require many dishes. It is filling and can be adapted based on the seafood I find. The spaghetti retains its texture, and the sauce is balanced between sweet, spicy, and acidic. Tips and Variations Tips Do not leave the garlic frying unattended, or it will turn bitter. If the seafood is frozen, let it thaw completely and drain well before cooking. Avoid overcooking the seafood – it becomes rubbery quickly. Use finely chopped sun-dried tomatoes so they don't overpower the flavor. Substitutions You can change the seafood mix depending on what you have: just shrimp or just squid work just as well. If you don't have sweet chili sauce, use a little hot sauce and a tablespoon of sugar. Sun-dried tomatoes can be replaced with a few sautéed cherry tomatoes. Variations If you don't have a multicooker, you can prepare everything in a regular pot with a lid. You can add basil at the end if you prefer that flavor. Without wine, you can add 2-3 tablespoons of water for additional liquid. Serving Ideas Serve the pasta hot, possibly with a sprinkle of fresh parsley on top. A glass of dry white wine pairs well with this recipe. Frequently Asked Questions Can I use only shrimp for this recipe? Yes, the recipe works well with just shrimp. Adjust the cooking time – they should not stay in the sauce for more than 3-4 minutes to remain tender. Can whole grain pasta be used? Yes, whole grain pasta behaves similarly, but it needs an extra 1-2 minutes to cook. The final texture will be slightly different, but it’s fine. Can I make the recipe without wine? You can skip the wine, but then add a few tablespoons of water or a little lemon juice to prevent the sauce from being too dry. What can I use instead of sweet chili sauce? In the absence of sweet chili sauce, mix a tablespoon of honey with a little hot sauce or add a chopped chili pepper and a tablespoon of sugar. Nutritional Values Estimation for one serving (out of 4): Calories: approximately 450-500 kcal Protein: 22-24 g Carbohydrates: 60-70 g Fats: 10-12 g Values may vary depending on the type of seafood and pasta used, as well as the amount of oil. Storage and Reheating Seafood pasta is not ideal for storage – the seafood can become mushy or rubbery. If you do have a portion left, put it in the fridge in a well-sealed container, but not for more than a day. Reheat briefly in the microwave or in a pan, adding a little water to prevent drying out. It is recommended to eat it fresh.

Spaghetti with seafood

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