Paccheri with Seafood

Name: Paccheri with Seafood
Ingredients: 6.5 oz paccheri pasta (about 180 grams); 1 squid; 1 small octopus; 10.5 oz mixed mussels, clams, and cockles (about 300 grams); 1 salmon fillet; 5.3 oz small shrimp (about 150 grams); 2 large shrimp; 8.8 oz cherry or grape tomatoes (about 250 grams); Garlic; Olive oil; Red pepper flakes; Fresh parsley; Black pepper

raffaela falco @cook_19704966

caivano

What can I say... the more, the merrier in this recipe. I made it packed full—an explosion of flavors.

raffaela falco @cook_19704966

caivano

What can I say... the more, the merrier in this recipe. I made it packed full—an explosion of flavors.

Saved

Ingredients

6.5 ozpaccheri pasta (about 180 grams)
1squid
1small octopus
10.5 ozmixed mussels, clams, and cockles (about 300 grams)
1salmon fillet
5.3 ozsmall shrimp (about 150 grams)
2large shrimp
8.8 ozcherry or grape tomatoes (about 250 grams)
Garlic
Olive oil
Red pepper flakes
Fresh parsley
Black pepper

Saved

Steps

1

Start by cleaning and preparing the seafood. Peel the small shrimp, cut the squid into strips, chop the octopus into pieces, and cut the salmon.
2

Prepare two pans. In one, heat olive oil and garlic; once the garlic is golden, add the tomatoes and cook for 10 minutes. In the other pan, heat olive oil and red pepper flakes, then cook the octopus for 10 minutes.
3

Add the squid to the tomatoes. After 5 minutes, add the salmon, octopus, and small shrimp. After another 5 minutes, add the mixed shellfish, cover, and cook until they open. Taste and add a little salt if needed (I didn't add any).
4

Remove most of the shellfish from their shells, leaving a few for garnish. Meanwhile, bring a large pot of water to a boil. Cook the paccheri pasta, and a couple of minutes before it's done, toss it in the pan with the seafood sauce.
5

Line a baking dish with two strips of parchment paper. Arrange the paccheri, reserved shellfish, and large shrimp on top. Drizzle with a little raw olive oil, wrap the parchment like a candy, and bake at 400°F (200°C) for 5 minutes. Open the packet, sprinkle with chopped parsley, add a little of the remaining sauce if you have it, and finish with freshly ground black pepper.