SPAGHETTI MARINARA RECIPE | GOOD FOOD
No need to buy premixed marinara, choose the freshest seafood you can get and don't overcook it.
Provided by Caroline Velik
Categories Dinner
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 15
Steps:
Bring a large pot of lightly salted water to the boil, add pasta and cook according to packet directions until al dente.
Meanwhile, place mussels, 2 cloves smashed garlic, herbs and white wine in a wide frypan with a lid and cook over medium heat until the mussels open and release their liquid.
Remove mussels from pan and set aside. Strain liquid through a fine sieve lined with muslin or clean chux cloth and reserve. Discard solids.
Give the frypan a quick clean and return to the stovetop. Heat oil, add finely chopped garlic and cook for a few minutes to soften. Add chilli, tomatoes, parsley and reserved mussel liquid. Add seafood and cook over medium low heat until translucent and just cooked through. Add the finely sliced squid last, as it will take the least amount of time to cook. Add the mussels back the pan to warm through.
Drain pasta and add to sauce, tossing to combine and coat the pasta strands.
Squeeze over lemon juice, add zest. Season with ground black pepper.
EASY SEAFOOD PAELLA RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Total Time 45 minutes
Yield SERVES 6
Number Of Ingredients 18
Steps:
1. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.
2. Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic.
3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.
4. Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.
5. Add the mussels to the pan, poking the shells into the rice, cover and cook for 2–3 minutes over low heat. Add the prawns and cook for 2–3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1–2 minutes. By this time, the mussels should have opened—discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2–3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.
6. Serve with parsley and lemon wedges. Delicious with a tossed salad.
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