Seafood noodles

Preparation: in a larger bowl (I used the wok bowl) heat the oil, red pepper and finely chopped hot pepper and a little high salt. After they have hardened a little, add the pasta.

Allow to soak a little in flavors and oil and add the fish stock. I used a base powder and added 50 ml of white wine to the fish stock. We add the paella and saffron spices, I am very proud of my saffron brought from Spain

Let it boil for 3-4 minutes and add the shrimp. After another 2 minutes, add the shells, which must stay extremely little on the fire, until they open.

Leave for 2-3 minutes on the right heat, covered with a lid to keep the steam and flavors. Pasta has a fairly fast cooking time, 7-9 minutes so you have to be well juggled with this time and the order of the ingredients, seafood loves to be cooked quickly, don't forget this.

At the end I added a little hot pepper paste, I like the spicy taste in combination with the seafood. Noodles like paella are a street food, so simple, fast but full of flavors and character. Its story is endless, you can do it in any combination of meat with seafood, seafood and chorizo, what you want to feel and experience.

Test the recipe with what you have at hand, it's worth a try. Serve hot with a slice of lemon and a good wine, I opted for a Spanish wine from Tarragona.

I wish you great appetite!

Pasta with seafood & # 8211 recipe for spaghetti al nero di sepia with seafood

Pasta with seafood & # 8211 spaghetti recipe with black cuttlefish with seafood. Quick pasta recipe with shrimp, mussels, baby octopus, squid rings and tomato sauce with garlic and basil. Italian recipe for black spaghetti with seafood. Pasta recipes. Shrimp recipes. Recipes with shells. Seafood recipes.

I made these seafood pastas at the request of my daughter who is a big fan of such a thing. The truth is that I forgot about the La Molisana packages with spaghetti al nero di seppia and, looking for other things in the pantry, I came across them.

I only found a bottle of Mutti tomato pulp, so the lunch started to take shape. How fine and elegant are these black spaghetti! Wonderful! You can also use white linguine or spaghetti, they don't have to be black, but the cuttlefish ink also gives them a fine aroma in addition to the black color.

Some seafood goes well with these two quality ingredients! I thawed a package with a mix of seafood (shells, shrimp, squid rings, baby octopus & # 8211 meaning mini octopuses) and a few bigger shrimp.

These pasta with seafood is prepared very quickly: the pasta boils while the sauce is being made. Everything is "up to date"! Timing always matters in the sense that the sauce must be ready at least 1-2 minutes before pasta and not the other way around. I don't let the pasta boil any longer than indicated on the package and I drain them from the pot and immediately move them to the hot sauce and give them a respite of "friendship" with it. In Italy you will never see pasta swimming in sauce! The sauce is absorbed by the pasta, it is in them, not next to them. And one more thing: don't add parmesan or pecorino to pasta with fish or seafood for the simple reason that it doesn't fit! The combination stinks!

I've cooked before linguine with shrimp (recipe here) or spaghetti with seashells (recipe here).

I give you the quantities for 3 servings of pasta with seafood & # 8211 recipe for spaghetti al nero di seppia con frutti di mare.

Recipes with. shrimp

Wild or grown in specially designed farms in Japan, shrimp are appreciated for their tasty meat. Larger shrimp usually come from warmer waters, while smaller species of shrimp found in colder waters tend to be juicier.

If you don't know, the tastiest part of shrimp is given by the abdominal muscles. On the shelves specially arranged in stores you can find them fresh (raw or pre-cooked) or frozen (with crust or peeled).

Like any seafood, fresh, live shrimp are extremely fragile and should be purchased as close to consumption as possible.

Shrimp can be cooked either in their shell or without. The shell can be removed more easily if the two extremities, the head and the tail, break first. Also, a thin, black vein can be removed, located somewhere on the back.

Shrimp can be the main ingredient in pasta or fish sauces, can be grilled, boiled in salted water, in soup or steamed, fried in butter or olive oil.

For demanding guests, choose to prepare a simple and quick appetizer, a seafood cocktail, or you can opt for one of the following networks: spaghetti with avocado and shrimp, shrimp with garlic, Chinese shrimp soup, shrimp skewers, baskets with shrimp.

Pan-fried seafood: PREPARATION

Take the first steps to prepare the seafood recipe in the pan. You can buy them from the supermarket even if the price is quite high. After thawing them, wash them thoroughly under a strong stream of water. The seafood is boiled with a little salt, then put in a large pan in which I put the olive oil.

Let it simmer until it starts to drop, add the garlic cloves and a cup of white wine and season with salt and pepper, he writes. delimanochefs.ro. These pan-fried seafood will soon be available.

Let it simmer for another ten minutes, then place them on a plate. Put lemon juice over it. Now we can invite the family to dinner! This pan-fried seafood dish is also suitable if we want to impress our guests.

Seafood is in the gastronomy of small marine animals: shrimp, lobsters, oysters, lobsters, crabs, lobsters, mussels, cuttlefish and octopuses. This pan-fried seafood recipe is simple and quick and retains the flavor of seafood. Serve hot with a glass of wine. Good appetite!

Seafood Noodle - Recipes

Filter the recipes by the product with which they can be prepared

Recipe Fish and seafood soup at Multicooker Crock-Pot Express by ȘiBlondeleGândesc.ro

Carp brine recipe prepared with the slow cooker Crock-Pot 5.7L Digital

Express Multicooker Shrimp Paella Recipe with Pressure Cooking Crock-Pot by Miruna- siblondelegandesc.ro

Vegetable Salmon Recipe at Multicooker 5in1 Digital 5.6L Crock-Pot by Sweets All Kinds

Salmon pudding recipe prepared at Slow Cooker Digital DuraCeramic Sauté 6l by Blog in Tandem

Golden recipe with basil and cauliflower at Slow Cooker Crock-Pot 5.0L DuraCeramic Saute by Florina Badea

Risotto with seafood

Seafood risotto is one of the recipes I prepare when I miss a holiday and Italy. You already know that Italy is my favorite country. As a child I was a fan of all that Italy means. Immediately after the '90s, when I had cable television and discovered Heaven 1, my love for the Italian language took off. So I did a special high school, where Italian was my mother tongue. Then I went to Italy and that's it! My love has become eternal! So, these days, I calmed down my longing for Bari (which is soooo big) with a portion, maybe even 2, of Risotto with seafood!

As usual, when it comes to ingredients from Italy, I turned to my trusted friend - www.miramax.ro & # x2665 Click PLAY in the window below for the video recipe, and below you will find information about the products used!

In terms of rice, I chose Arborio Riso Scotti rice, ideal for risotto! Don't forget, for risotto recipes it is ideal to use a special rice, with a round grain. It remains al dente and we feel its texture, even if the risotto is creamy. The value for money seems excellent for this rice!

Then, of course, I chose the seafood! I took a bag of Seafood mix and a tidal bag of peeled shrimp 31/40,so I have enough ingredients to make 2 times the recipe for Risotto with seafood! In fact, ever since I discovered Miramax, I've always had seafood in the freezer.

And if we keep talking about the freezer, of course I also ordered butter Parmareggio which we take at 400g or 1 kg, then I portion it and I always have it handy in the fridge and freezer. I also use it in food and in cakes or creams.

Along with the seafood risotto I also had white wine, of course. I also used it in the recipe, because without wine… there is no risotto, and Sergiu decreed that it is very good. I chose the wine Pinot Grigio & # 8211 Orange Feud (Italy), 0.75 l a white wine, fresh and balanced, slightly sour, with aromas of peaches, pears and dried yellow flowers.

Let's see what ingredients we need for the Seafood Risotto recipe. Don't forget that on www.miramax.ro we also have a discount code - TEO10 - for an extra 10% discount on your order!

Ingredients for 4-6 servings of Risotto with seafood

  • 300g arborio rice
  • 400g assorted seafood
  • 400g shrimp
  • 1 liter of vegetable soup
  • 100ml white wine
  • 1 small white onion, finely chopped
  • 3-4 cloves of garlic passed through the press
  • salt and pepper to taste
  • 3-4 tablespoons olive oil
  • ½ parsley connection
  • 100g parmesan

How to prepare Risotto with seafood

  1. Heat the olive oil in a large saucepan. Saute onion and garlic, 1-2 minutes, on low heat, stirring often.
  2. Add the rice. We harden it until it becomes translucent.
  3. Add the seafood, which we thaw before. Mix well and pour a tablespoon of soup and white wine.
  4. Let it simmer over low heat, stirring occasionally, 13-14 minutes.
  5. When all the liquid is absorbed, we add the soup, gradually, one pollen at a time.
  6. Towards the end, add 50g cubes of butter, finely chopped parsley and grated Parmesan cheese.
  7. Along the way we don't forget to keep adding salt and pepper. It is not necessary to put all the soup, only enough for the rice to be cooked.

Remember that seafood risotto (and risotto in general) is served hot. It must be creamy, it can be easily spread on the plate when we put it with the pollen / spoon! A few strips of parmesan on top and… do your best! see HEREand other recipes prepared with Miramax products.

Paella with seafood

Browsing through the book & # 8220Risottos, pilafs & amppaella & # 8221, a recipe caught my eye, namely the paella with seafood. Beautiful color, delicious ingredients and as we really like rice, we opted for this version of paella. I was not a little surprised to see that the recipe is very similar to the Spanish rice, which is very much loved by those in my family. It is known as paella with seafood

I'm a little sorry that I added surimi, next time I will give it up, even if it is part of the contents of the bag of seafood.

Usually in paella with seafood you will not find surimi, I added just because it was in the bag of seafood. Next time I'll give it up.

You can read more about paella in Radu's article

Fish and seafood menus for New Year's Eve

Oysters with cucumbers and fresh greens


  • 20 fresh oysters
  • Half chopped pear into small cubes
  • A finely chopped cucumber
  • A finely chopped hot green pepper
  • A few strands of finely chopped coriander
  • Half a teaspoon of coriander seeds
  • A teaspoon of ginger root given on the grater
  • Lemon juice
  • A teaspoon of fish sauce
  • A tablespoon of olive oil
  • Salt and pepper to taste

Method of preparation:

In a pan, fry the coriander seeds for 2 minutes. Then grind the seeds in a mortar. In a bowl, mix all the ingredients except the oysters. Place the oyster halves on an ice tray and add a teaspoon of the vegetable and spice mixture to each. Serve immediately, with various sauces, according to preference.

Sushi with sea urchins, tuna or salmon


  • Sea urchins, tuna or fresh salmon
  • A cup of boiled rice
  • 2 teaspoons spicy sauce
  • A teaspoon of black rice vinegar
  • A teaspoon of ginger grated
  • Half a teaspoon of sugar
  • Half a teaspoon of sweet rice wine (mirin)
  • Lettuce leaves
  • A tablespoon of sunflower oil
  • Salt and pepper to taste

Method of preparation:

Mix all the ingredients, except the fish meat. Wrap the pieces of fish meat in a "meatball" of seasoned rice and serve on lettuce leaves. You can decorate with radish sprouts and thin slices of onion.

Skewers with artichokes and smoked salmon


  • 15 artichoke hearts, drained of oil (can be found)
  • Celery stalks
  • Smoked salmon
  • A red onion

Method of preparation:

Put the artichoke hearts in the preheated oven for 10 minutes until golden brown. Cut the celery and onion stalks into 2-3 cm pieces and fry in a pan in a tablespoon of oil for 3 minutes. Put pieces of salmon, artichokes, onions and celery on the skewer.

Raw shellfish, "greased" with lemon juice


  • 6 pieces of fresh shellfish
  • 2 tablespoons olive oil
  • Lemon juice
  • Multicolored salt and pepper to taste

Method of preparation:

The shellfish is raised and placed on a cold plate. Sprinkle with olive oil, lemon juice and sprinkle with pepper and salt. Serve immediately.

Tuna with mini oranges and jalapeno peppers


  • 6 pieces of tuna 2 centimeters thick
  • Salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Lemon juice
  • A finely chopped jalapeno pepper
  • 4 mini oranges (kumquat fruit)
  • Mint leaves and lettuce

Method of preparation:

Season the tuna with salt. In a frying pan, put the butter, olive oil and lemon juice and add the japaleno pepper and fruit slices. Saute for 2-3 minutes, then add the tuna and fry over medium heat for 2 minutes on each side. The dish is served on a plate garnished with lettuce and mint leaves, over which is added the sauce from the pan and, optionally, sesame seeds.

Baked salmon with citrus salad


  • A line of salmon
  • Salt and pepper to taste
  • 2 teaspoons olive oil
  • 2 teaspoons poppy seeds
  • 2 oranges or tangerines
  • 1 grapefruit
  • 1 avocado
  • 2 sprigs of green onion

Method of preparation:

Preheat the oven to 180 degrees Celsius. Place the salmon on a baking sheet and season with salt and pepper. Bake for 20 minutes. Meanwhile, mix the citrus and avocado slices in a bowl with the olive oil and poppy seeds and season with salt and pepper. Remove the salmon skin. Place the meat on a plate and add the fruit salad. Optionally, finely chopped green onions can be added.

Mussels stuffed with foie gras


  • 20 fresh mussels
  • 4 tablespoons olive oil
  • A red onion
  • 2 tablespoons white wine vinegar
  • 4 tablespoons foie gras cream
  • 4 tablespoons soft unsalted butter

Method of preparation:

Preheat the oven to 180 degrees Celsius. In a bowl, mix the olive oil with the julienned onion. Place the onion on a baking sheet and bake for 40 minutes. After the time has elapsed, remove the onion from the oven and finely chop. In a pot, put fresh mussels, a cup of water and vinegar. Cover, bring to a boil and simmer for 10 minutes. Remove the mussels and place them on a plate (set aside the ones that have not come apart). Strain the liquid and place in another pot, add the foie gras cream, then simmer again until a thick sauce is formed. Add the butter and chopped onion, mix and leave on the fire for another 4-5 minutes. Fill the mussels with the resulting cream and serve with slices of toast.

Crab meatballs wrapped in sesame seeds and remoulade sauce


  • A finely chopped medium white onion
  • A tablespoon of sunflower oil
  • Salt
  • 3 tablespoons mayonnaise
  • A tablespoon of white wine vinegar
  • 2 cloves finely chopped green onions
  • half a teaspoon of chilli powder
  • 500 grams of crab meat
  • 3 tablespoons sunflower oil
  • Half a piece of chopped fennel
  • A finely chopped red onion
  • Half diced red bell peppers
  • A finely chopped hot jalapeno pepper
  • 2 tablespoons brandy
  • 2 tablespoons mayonnaise
  • The juice of half a lemon
  • A bunch of finely chopped fresh parsley
  • A few strands of finely chopped tarragon
  • 3 teaspoons tabasco sauce
  • 3 whole eggs
  • A cup of flour
  • 3 tablespoons black and white sesame seeds

Method of preparation:

Remoulade sauce: put the chopped julienne onions in the oven, then finely chop and mix with the rest of the ingredients. Add salt to taste.
Crab meatballs: in a deep frying pan, heat 2 tablespoons of sunflower oil, add fennel, onion, bell pepper and jalapeno pepper and sauté over medium heat until soft, about 7 minutes. Add 2 tablespoons of brandy and leave on the fire for another 1 minute, until the alcohol evaporates.
In a bowl, combine mayonnaise, lemon juice, parsley, tarragon and Tabasco sauce. Pour the sauteed vegetables, mix, then add the crab meat. Mix the composition well and form round meatballs by hand. Place the meatballs on a flat platter and cover with cling film, then refrigerate for an hour. Preheat the oven to 180 degrees Celsius. Beat 3 eggs and put the flour and sesame seeds in different bowls. Take the meatballs out of the fridge. Pass the meatballs through the flour, then through the egg and again through the flour, then roll them through the sesame seeds. Place the "dressed" meatballs on a baking sheet and bake for 20-30 minutes or fry in an oil bath. Serve the meatballs with remoulade sauce.

Black pasta with mussels


  • 1 kilogram of mussels
  • 200 grams of black spaghetti
  • 2 tablespoons olive oil
  • A medium onion
  • 2 cloves of garlic
  • Dry thyme
  • 2 cups dry white wine
  • A cup of cooking cream
  • Salt and pepper to taste

Method of preparation:

In a frying pan, put the olive oil, chopped onion and sliced ​​garlic, sauté over medium heat for 10 minutes. Add dried thyme and wine and bring to a boil. Add the mussels and cook for another 3 minutes, until the carapace opens. Remove the mussels and leave the liquid on the fire for another 2 minutes. Add the cooking cream and leave on the fire for another 3 minutes, until a thicker sauce is obtained. Add the mussels, salt and pepper to taste.
In a pot of boiled water and salt, add the pasta and let it boil according to the instructions on the package. Drain the water and serve al dente, along with the mussels in white sauce.

Spring packs with shrimp or baby octopus


  • 10 sheets of rice
  • 100 grams of rice for boiled sushi
  • 10 shrimp and / or baby octopus
  • A few finely chopped basil leaves
  • 2-3 finely chopped mint leaves
  • A few strands of finely chopped fresh coriander
  • 4 teaspoons fish sauce
  • A cup of water
  • Lemon juice
  • A clove of garlic
  • 2 tablespoons sugar
  • A teaspoon of chilli powder
  • A tablespoon of finely chopped hazelnuts or walnuts

Method of preparation:

Boil the water and pass the rice sheets through it for 1-2 seconds, until it softens. Put on each sheet a previously sauteed shrimp or baby octopus, a little rice, chopped hazelnuts, basil, mint, coriander. Tighten the rice sheet at the ends. In a bowl, mix the fish sauce, 3-4 tablespoons of water, lemon juice, crushed garlic, sugar and chilli powder. Mix well and serve with spring packets


1. Fry the cuttlefish - wash and clean beforehand (remove the head) and then cut into cubes. connoisseurs will salivate :)

2. Garlic, parsley, fresh pepper and dried pepper, mixed in advance.

3. In a bowl (see photo) pan-pan something with a fairly large diameter are placed over the hot oil: garlic, parsley fresh pepper but also dried

4. Add the squid, slices, shells and cuttlefish very quickly
after 5 minutes, add a little soup so that it doesn't stick and hold together for about 10 minutes.
5. Add the soup, rice, saffron and obvious salt. Add the rice like this. about in the shape of a cross and then try to spread it lightly through the whole tray so that you don't mix it through it.
6. Add the shrimp

In the end, the rice must be a little thicker, not like pilaf, so add the shrimp when you feel that the rice is half done or when the soup remains half of the initial amount to have time and they to let their flavor.

As a secret, rice is very different in our country and that's why we take this trick into account:
- if you feel that you have a lot of soup you can take out a little and then add more
- if you feel that the rice is not made properly (although the proportion of 1/4 should confirm that it is ok) cover the tray with a paper and a wet towel over it, the fire is small and leave it until you find that it is no longer you have no soup.
The wet towel may stay a few extra minutes.
It is cooked over the right heat and after the rice is put, over a low heat, that's why the time allotted is small.

I chose this recipe because it is healthy (Mediterranean people do not have digestive diseases), it is very tasty, we Romanians eat a little fish and seafood although I think it would be more expensive a pot of sarmale or other foods that keep us long in kitchen and are calorie bombs.

The fish ingredients can be replaced or added and others I have reduced to just enough to taste great and be healthy. Flavors, rice and soup are indispensable otherwise you can use what you want even lobster, if. :)

How to cook frozen seafood mix: recipes

Each ingredient is included in the seafood mixture, it is sold ready for consumption, cooked and cleaned. Seafood Cocktail is common to use as part of a meal or as its base. With its ingredients chefs all over the world prepare wonderful meals, excellent first courses and even soups.

Before cooking the product must be thawed, then - wash seafood. It is best to defrost a refrigerator, the mixture was left for two 3:00. If time is pressed, defrost the semi-finished product at room temperature.

Tip: for a long time it is not recommended to cook seafood. Optimal cooking time - no more than 5 minutes, after prolonged exposure to high temperatures octopus or squid meat tender will be very difficult.

Seafood pilaf from Pierre Ducane

Seafood will be the full-fledged substitute for meat in these dishes, such as risotto. And your guests will appreciate the surprisingly harmonious taste of the food, as well as the unconventional approach to the preparation process.

Simply prepare seafood pilaf. Use the world-famous recipe, a nutritionist, whose name - Pierre Duc.

Boil the rice until cooked, and then proceed to the preparation of the cocktail at sea. Fry in a pan with grated carrot butter, finely chopped onion and bell pepper. Don't forget the garlic, salt and black pepper. Add spices, focusing on the taste. Once the vegetables are cooked, add them to the mixture on ice-free seafood and cook the filling pilaf for about 10 minutes. To complete the cooking process, mix the rice with the seafood.

You can add risotto or tomato paste to tomato paste, such ingredients can accentuate the aroma of seafood thyme.

Pasta with seafood

Another great idea is to make the procedure of all pasta boring nautically in a luxury Italian dish worthy of obedience to the "star" restaurant. So just replace the chopped seafood cocktail and sprinkle spaghetti with cheese and grated herbs before serving. Finally, you look at pasta with completely different perspectives. And you may not have this option to exchange dishes to nautically classic pastas.

Wonderful pizza with seafood cocktail

If the guests at the door, and the time for you to forcefully cook 20 minutes, use for cooking seafood luxury pizza cocktail. It will save you the pizza base. Grease the dough with tomato paste or mayonnaise, spread evenly through the thawed seafood pizza, add the tomatoes, olives and bake the pizza in the oven for about 15-20 minutes. Do not hesitate, guests will appreciate the pizza with a bang.

Cooked seafood soup

Seafood soup - first of all excellent dish, which is cooked very quickly and easily. Given that the ingredients you should take celery, leeks, onions, carrots, half a glass of white wine, olive oil, salt, pepper, fresh herbs and seafood cocktails.

To start frying all the vegetables in butter, then put them in a pot of boiling salted water. Boil the vegetables for 20 minutes, then strain the soup. Add the wine strained soup and soup, bring to a boil. Thaw scald seafood with boiling water and add them to the broth. After 15 minutes, the soup is ready. To decorate the dish sprinkled with herbs and serve.

Julien seafood and mushrooms

A perfect combination that is appreciated by gourmets all over the world, a mixture of seafood and mushrooms. Do not miss the opportunity to enjoy this fantastic taste and cook julienne of seafood mixture. Thawed seafood boil for 5 minutes, adding water and salt to taste bay leaves. While the seafood is cooking, make some cooking sauce.

Separately, fry the onions and mushrooms, add them to the seafood. Simmer for a few minutes, giving a mixture of ingredients "to make friends". Next, add a tablespoon of flour to a pan, pour half a cup of sour cream, salt and pepper sauce turned out. Keep track of the process: the fire should not be too high, so that the flour is not burned.

Just in front of you will change the consistency of the contents of the pan, when the sauce is similar to cream, dish Put in the forms, sprinkle with cheese and bake in the oven for about 10 - 15 minutes at 180 ° C. Make sure that to decorate with julienne greens, because thanks to this dish will look very presentable.

Soy sauce cocktail at sea

"Correct" sauce - something that will help reveal the taste of seafood. Start cooking with thawing cocktail at sea. Sea salt, add a little soy sauce and leave the mussels, shrimp and squid in it to marinate for half an hour.

To save time, peel the garlic and onion and fry in olive oil. Add the cream to the pan, half a tablespoon of soy sauce and pepper to taste. Next, add the seafood and cook for a few minutes. If you're not a fan of soy sauce, replace the cream - and seafood cocktails will be easier. This dish is prepared simply and quickly, and its taste will necessarily win your family.

Seafood cocktail with beer

A mixture of seafood - it's not just a delicious meal, but also a product that will be a perfect snack for any beer. Seafood should be thawed and marinated in a mixture of two tablespoons of olive oil and a tablespoon of soy sauce. It is worth adding a few slices of lemon to the marinade. After 15 minutes, put the seafood in a strainer to stack the sauce, and cook the seafood in a pan for about 5 minutes. This beer snack definitely has to taste.

Cooking seafood mix in the multivarka

Seafood mix easily prepared not only in a pan, a frying pan or in the oven, but in the multivarka. Pour into a bowl Multivarki olive oil, then add onion cubes and turn the mode "Hot". Once the onion turns golden, put in a bowl of a mixture of seafood and finely chopped garlic (to taste). After 5 minutes, add chopped tomato seafood one or two or three tablespoons of tomato paste.

A wonderful dish is ready, and bring to the table is suitable with rice or pasta.

Maybe, after preparing all these recipes, you have a lot of people living near the ocean. That someone can have fresh seafood in unlimited quantities! Do not despair, because the feast on mussels, shrimp, octopus, squid and other seafood you can away from the ocean and by using a mixture of seafood.

Video: Σπαγγέτι με Θαλασσινά από τον Λάμπρο Βακιάρο (December 2021).