The Seafood Soup and Tonnarelli will be the last recipe I post regarding this vacation of mine in the Maldives, which ends today. Compared to the original recipe, I wanted to change some ingredients to make it more suited to our tastes. After discussing it with the chef, I managed to understand what to substitute… So, since in this difficult moment we all have some time on our hands, what’s more fulfilling than cooking? Get to work right away!!!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: International
Ingredients
- 14 oz Shrimp
- 14 oz Calamari
- 6 tablespoons Extra Virgin Olive Oil
- 1/2 tablespoon Tomato Paste
- 2 cloves Garlic
- 1 Large Leek
- 1 glass White Wine
- to taste Salt and Chili Pepper
- to taste Parsley
- 9 oz Tonnarelli
Tools
- Wooden Spoon
- Pot
- Cutting Board
- Knife
- Food Mill or Sieve
- Toothpick
Preparation
First of all, organize your workspace with all the ingredients, already measured.
Wash the shrimp, peel them, and with the help of a toothpick, remove the black vein (intestine) from the back of the crustaceans.
Place them in a bowl, but do not discard the heads and shells.
Sauté the latter with 3 tablespoons of extra virgin olive oil, and a clove of garlic.
Add two liters of cold water and half a tablespoon of tomato paste.
Once it starts boiling, cover, lower the heat, and let it simmer for about 30 minutes.
Meanwhile, take care of the calamari, which you surely bought already cleaned from your trusted fishmonger.
Cut them into pieces and add them to the shrimp.
In another pot, sauté the leek cut into rings, the calamari, the shrimp, and the chopped clove of garlic with 3 tablespoons of extra virgin olive oil.
Deglaze over high heat with a glass of white wine.
Now, with the help of a sieve, strain the broth that is cooking so you can discard all that is unnecessary, and pour it into the pot with the seafood.
Adjust the salt and chili pepper to your taste.
Cover, lower the heat, and cook for another 30 minutes, or until the calamari are almost tender.
After this time, check if the soup needs more water, increase the heat, and throw in the tonnarelli.
Serve your Seafood Soup and Tonnarelli, garnishing it with fresh, chopped parsley.
Tip: if you buy fresh seafood, you can freeze your soup, without the tonnarelli, ready to be consumed in an emergency.
If you enjoy international cuisine, don’t miss this recipe:https://blog.giallozafferano.it/lappetitovienmangiando/uova-sode-al-curry-maldive/
Did you like my recipe, Seafood Soup and Tonnarelli? Follow me on Facebook so you don’t miss any updates
