#FishFoodieFridays ~ Spicy Seafood Spaghetti
Welcome to our Spicy Seafood reveal day! This month our hostess is Caroline from Caroline's Cooking. Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org.
This dish created a wonderful homemade, rich, and spicy tomato marinara base for a heaping serving of assorted seafood. My sister and I picked up a bag of mixed seafood at the International Farmer's Market a little while ago, and I think this bag includes everything from scallops, to mussels, to baby octopus. It contains quite the mix! You could use just about any mix of your favorite (fresh or frozen) seafood with this base. It is very accommodating.
We served this with some fettuccine and it was a hearty dinner that really didn't take that long to make. We used up the last of our tomatoes we picked up in Blue Ridge last fall and then flash steamed, peeled, chopped and froze for later use. Farm fresh tomatoes are the best. We will definitely be picking up another box or two this year when fall rolls around again!
Serve this dinner with a big salad or fresh green beans and some crusty french bread and you'll have an unforgettable meal in no time.
Spicy Seafood Spaghetti adapted from Laylita
2-3 tablespoons of oil
1 medium white onion, diced
4 tablespoons Gourmet Garden garlic paste
4 tablespoons Gourmet Garden cilantro paste
2 tablespoons Gourmet Garden parsley paste
1 tablespoon Gourmet Garden oregano paste
½ tablespoon cumin powder
1 teaspoons turmeric
1 teaspoon chipotle chile powder
3-4 cups fresh, diced tomatoes
1 (6 oz ) can of tomato paste
2 - 3 cups mixed assorted frozen seafood (rinse to thaw slightly)
16 ounce of spaghetti or fettuccine pastas, cooked according to package instructions
Salt to taste
Optional: fish or chicken broth / stock to thin if needed
Grated Parmesan cheese
- Heat the oil over medium heat in a large pan.
- Add the diced onions, garlic, cilantro, parsley, oregano, cumin powder, turmeric, chile powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
- Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the tomato paste, mix well and cook for another 10 minutes, stirring occasionally. Thin with broth if needed (I didn't need any).
- Add the assorted seafood and allow to simmer until cooked through (time will vary depending on the size of your seafood and which pieces you use - if you are using some of the tougher pieces such as octopus, put them in before the other pieces, and add remaining quicker cooking items at the end).
- Taste and add salt or additional seasonings as needed.
- Serve the sauce over the cooked noodles sprinkled with grated parmesan cheese, if desired.