- 380 g IGP Gragnano Orzo
- 300 g squids
- 8 prawns
- 8 scampi
- 300 g flying squids
- 300 g mussels
- 300 g clams
- 300 g lupini clams
- 200 g shrimps
- 200 g tomato puree
- 1 red bell pepper
- 1 red onion
- 1 garlic clove
- ½ glass of white wine
- to taste Fresh parsley
- to taste Saffron from San Gavino Monreale
- to taste Smoked paprika
- to taste Chilli
- to taste Salt and black pepper
Open the seafood in a pan, shell part of them and keep their water.
Sautè the bell pepper cut into julienne in a pan with some oil and put aside.
Brown the garlic in a casserole with oil and quickly sauté the crustaceans.
Put them aside and sweat the onion.
Add both squids and flying squids cut into rings, remove the garlic and simmer with white wine.
Pour the tomato puree and some mussels water, then add saffron, paprika and chilli.
Once it boils, add the pasta and the shelled seafood.
Add salt and pepper and pour some hot water if needed. Blend and cook al dente.
Turn off the heat, place the crustaceans, pepper and seafood on pasta. Garnish with chopped parsley and serve