Friday, November 17, 2023
HomeSpanish FoodSEAFOOD STEW WITH HAND-MADE PASTA

SEAFOOD STEW WITH HAND-MADE PASTA


I ceaselessly take inspiration from TV cooking packages. My favourite might be Cómetelo on Canal Sur as a result of it’s largely focussed on the cooking of Andalusia, which is the place I stay. The chef’s recipe for a seafood stew with hand-made pasta regarded appetizing and simple to make.

Andrajos is a country dish from the provinces of Jaén, Granada and Murcia. It consists of tough pasta cooked with a stew, normally of bacalao, salt cod, or wild recreation comparable to rabbit, hare or partridge. The TV chef had used as an alternative squid and shrimp within the stew. 

Seafood stew with cuttlefish, able to have the liquid and pasta added.

A easy inventory made with shrimp shells provides the stew depth of taste. Chewy pasta and tender cuttlefish add textural distinction. Mint enhances the flavors. Including vegetables–such as child fava beans–is optionally available.

My model of the stew has shrimp, clams and tiny fava beans.

Tough-cut pasta in any form.

The identify of this pasta comes from the tattered shapes of the dough. You may both roll out the dough and reduce it into irregular shapes or divide it into nut-sized balls and roll them out in disks. Add the disks of pasta to the stew and use two forks to tear it into smaller items or tatters. 

Cook dinner this pasta proper within the stew.

1 cup flour plus further for rolling out

½ teaspoon salt

1 tablespoons olive oil

¼ cup + 1 tablespoon heat water

Place the flour and salt in a bowl. Make a properly within the heart and add the oil and water. Use a fork to mix the flour into the liquids. Use the arms to squeeze the dough right into a ball. Knead the dough, both within the bowl or on a board, for a couple of minutes till easy and stretchy. Cowl and let the dough relaxation half-hour.

Divide the dough in half. Roll every half out as thinly as attainable, including a bit of flour, as wanted, to the rolling pin and the board. With a pointy knife, reduce the dough into approximate 2-inch squares, strips, triangles or free-form shapes. Place them on a baking sheet lined with a clear fabric and permit them to dry whereas getting ready the seafood stew. (If desired, the pasta might be dried for 12 hours, then saved, tightly sealed in a plastic bag and refrigerated, till prepared to make use of.)

Seafood Stew with Cuttlefish and Pasta Rags

Guisote de Jibia con Andrajos

Cuttlefish reduce in items.

Cuttlefish (sepia or jibia) is a meaty cephalopod, excellent for a stew because it’s nearly inconceivable to overcook it. Squid (calamar) can be utilized as an alternative or, certainly, any solid-fleshed fish comparable to monkfish. 

I used heads-on shrimp on this dish. The heads and shells plus any trimmings from the cuttlefish make a deeply flavorful inventory for cooking the stew. If not accessible, use a store-bought seafood inventory. I’ve added contemporary child fava beans to the stew. 

Components for sofrito plus fava beans.

½ pound heads-on shrimp

1 ½ kilos cleaned cuttlefish

2 tablespoons olive oil

2 teaspoons pimentón (paprika, not smoked)

6 cups water

1 bay leaf

1 teaspoon salt

4 tablespoons olive oil

1 cup chopped onion

4 cloves chopped garlic

½ cup chopped inexperienced pepper

½ cup chopped pink bell pepper

3 plum tomatoes, coarsely chopped

Pinch of saffron threads

Pinch of dried mint

1 teaspoon cumin

3 ½ cups shrimp inventory

Small clams (optionally available)

1 cup shelled fava beans or peas

Sprigs of contemporary mint, to serve

Andrajos pasta

Shell the shrimp, saving heads and shells. Refrigerate the shelled shrimp till prepared to arrange the seafood stew. Minimize the cuttlefish into approximate 1 ½-inch items. Add any trimmings or cartilage to the shrimp shells.

Add cuttlefish to the sofrito.

Warmth the oil in a big pan. Add the shrimp shells and cuttlefish trimmings and sauté them on medium-high warmth till they’re scorching. Take away the pan from the warmth and stir within the pimentón. Add the water, bay and salt. Return to the warmth and produce to a boil. Cowl and prepare dinner half-hour. Uncover the pan and prepare dinner 10 minutes longer. Pour the inventory by means of a colander. Discard the solids. Save the inventory.

Warmth the 4 tablespoons of oil in a cazuela or vast pan. Sauté the onion, garlic and two sorts of peppers on average warmth, stirring ceaselessly, 5 minutes. Add the cut-up items of cuttlefish to this sofrito. Unfold them within the pan and lift the warmth. Fry, with out stirring, till the cuttlefish start to sizzle, which means the liquid has been cooked away. Then stir and fry one other couple of minutes. 

Add items of pasta to the simmering stew.

In the meantime, mix the tomatoes, saffron, mint, cumin and ½ cup of the shrimp inventory in a blender. Mix till easy and add to the pan with the cuttlefish. Add remaining 3 cups of inventory. Carry to a boil, decrease warmth and canopy the pan. Simmer, stirring sometimes, till the cuttlefish is tender, about half-hour.

Add the clams, if utilizing, the reserved shrimp and the fava beans. With the sauce effervescent gently, add the pasta just a few items at a time. Cook dinner, uncovered, till clam shells open and pasta is cooked, 5-10 minutes.

Enable the stew to relaxation, lined, off the warmth 5 minutes. Serve garnished with mint sprigs.

 Extra recipes with hand-made pasta:

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