Loretta Sebastiani

Loretta Sebastiani
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Fusilli pasta with seafood
( Fusilli al sapore di mare )

Traditional Spanish recipe

difficulty: medium

time: preparation: 40 minutes
cooking: about 30 minutes

calories: (kCal)

Ingredients / Serves 2

  • 200 g (7 oz) king prawns
  • 100 g (3 1/2oz) fillets of fish without bones
  • 200 g (7oz) little squids
  • 3 ripe but firm tomatoes
  • 2 tablespoons tomato paste
  • 100 ml (4 fl oz - 1/2 C) fish stock
  • 100 ml (4 fl oz - 1/2 C) red wine
  • 2 teaspoons sweet paprika
  • 2 teaspoons chilli
  • 1 teaspoon cane sugar
  • 1 garlic clove, crushed
  • 4 tablespoons extra virgin olive oil
  • 200 g (7 oz) fusilli (short pasta)
  • Salt
medium difficulty
preparation: 40 minutes
cooking: about 30 minutes
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version (168 download).

Prepare the king prawns. Twist and pull the head from the body; peel away the shell from the body, leaving the end of the tail if you want (for a special presentation); use a sharp knife to slit the back along the entire curve to remove the intestinal vein and pull out the black thread with a knife or your fingers. Cube the fish fillets. You can choose the quality you prefer (perch or another one). Clean the squids removing their stomach, eyes and mouth; wash them very well under running water and then cut into thin strips.
Boil the tomatoes for 1 minute; peel them and remove all the seeds. Cube them.
Heat the olive oil in a non-stick frying pan together with the garlic, paprika and chilli and then add the king prawns. Fry them for about 2 minutes and then remove with a skimming ladle:
put them apart. Add the cubed fillets and repeat the same thing you've made for king prawns. After removing the fillets, fry the squids for about 2 minutes and then add the cubed tomatoes, tomato paste , fish stock, red wine and sugar. Bring to the boil, lower the flame and let all the ingredients cook for 10-15 minutes. When the cooking juice is half reduced add the cubed fillets. Just before the end of cooking add the prawns and stir. Taste and add salt, if needed.
Meanwhile cook pasta in a plenty of salted water until "al dente"stage following the instructions on the package. Drain the fusilli very well and pour them into the sauce in the
pan. Stir and flavour all the ingredients over a medium heat for few minutes.
Serve at once.


  • - If you don't like garlic, you can substitute it with 2-3 tablespoons dried or fresh chives. We tasted the recipe in this way and we think it is better.
  • - You can add the quantity you want of chilli according to your taste. If you don't like it, you can not to use it but hot food is one of the most important characteristics of Spanish cuisine.
  • - You can use other kinds of short pasta too.
  • - You can consider this recipe a single-course dish and so it serves 2. If you want to combine it with other courses, the doses are enough for 4 people.
  • - If you want to learn how to prepare a good fish stock, consult our "Cookery School" in the "Members-only Area"

What's the right wine for " Fusilli al sapore di mare " ?

Our suggestion is: Jerez Fino or Manzanilla (white wine from Spain). But you cal also choose a good wine from Italy such as Regaleali Bianco.

You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so you'll be able to plan a Spanish dinner party!