PASTA WITH MIXED SEAFOOD RECIPES

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
• Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
• Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
• Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
  3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
  4. Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
  5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
  6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
  7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
  8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
  9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
  10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!