Seafood Pasta Paella


  • 10 small fresh, clean squid
  • 1 tin of
  • ½ cup of crushed tomatoes
  • 1 yellow onion finely chopped
  • 1 clove of minced garlic
  • 2 tablespoons Spanish Extra Virgin Olive Oil - we suggest L'Estornell Extra Virgin Olive Oil
  • A few threads of Saffinter saffron
  • 7 ounces Benedeto Cavalieri Capellini D'Angelo broken into small pieces
  • 1/3 cups of fish broth
  • 1 glass of white wine
  • A handful of parsley leaves, chopped
  • Salt & pepper to taste


Time: 45 minutes
  • Peel and finely chop the onion, garlic clove, & parsley.
  • Warm the pan to medium heat, add EVOO. When hot, add the onion and sauté until the onion has softened.
  • Cut the squid into fine rings.
  • Add the minced garlic to the pan and stir until fragrant for about 2 minutes.
  • Incorporate the squid into the pan. Cook for 4 minutes, stirring occasionally.
  • Meanwhile, soak the Safinter saffron in the white wine to bloom before adding it to the dish.
  • Add the wine to the pan and cook until evaporated.
  • Add the crushed tomatoes and stir well.
  • Add the uncooked pasta, and continue stirring.
  • Add the fish broth and leave to boil for 5 minutes.
  • Open the Conservas Portomar Cockles and pour the brine into the mixture and stir well. Add the cockles and the chopped parsley (reserving some for garnish- cockles and parsley).
  • Season with a pinch of salt & pepper to taste.
  • Cook until the noodles are tender.
  • Garnish each plate with the reserved cockles and parsley.
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