Pasta con scampi, calamari e zafferano (pasta with shrimp, calamari and saffron)

March 10, 2007

The other night I came home a little earlier and decided to cook something a little special for Hellai, but I did not want to spend more than 20mins cooking.  I opened the freezer and found that I had:

  • Frozen shrimp (couple of cups)
  • Frozen calamari (couple of cups)
  • Frozen peas (one cup)

In the fridge I had:

  • Fresh tomatoes (one)
  • white wine (half glass)

and in the pantry I had:

  • rustichella d’abbruzzo “cavatelli” (1/2 pound)
  • saffron
  • the usual suspects: olive oil, pepper, garlic and salt

Done!  I had enough for a quick and tasty dish.  I love fresh food, but hey, frozen food is sure great at times!

ingredients 

Step 1 – Start boiling the water in a pot.   After a few mins (let’s say five) get couple of spoons of olive oil in a pan on medium heat and start searing the garlic (one chopped clove).  Wait a minute and add the frozen shrimp and calamari.

soffritto 

Step 2 – In about 5 mins the shrimp and calamari will start to look completely defrosted and releasing water.  This is a good time to add half glass of white wine, the peas and the saffron.  I like to add the fresh chopped tomatoes just a few mins afterwards.  Don’t forget to add some salt and pepper.  By now you should have the pasta cooking.

almost done 

Step 3 – Let the sauce simmer on low heat as you wait for the the pasta to be ready.  A tip on the pasta: in this case I rather lean on having the pasta a little undercooked, since you will want to cooked with the saffron sauce for at least couple of minutes.  This will allow the pasta to really absorb the seafood/saffron flavor of the sauce.

pasta almost done 

Step 4 – You’re done!  Plate the pasta and serve.

final plate

Enjoy!

Max

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One Response to “Pasta con scampi, calamari e zafferano (pasta with shrimp, calamari and saffron)”

  1. Claudio Says:

    Yo mate. great tip. the missus went bonkers on this zafferano deal.


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