Soupy Seafood Pasta

 

Inspired by Hairy Biker’s Mediterranean Adventure’s Seafood with Saffron Fregola, and what I could lay my hands on easily on self catering on holiday

Serves 5

1 tbsp olive oil

1 onion, peeled & finely chopped 

2 cloves of garlic, peeled & finely chopped

500g squid, chopped into bite sized pieces

1 red pepper, finely chopped 

500ml fish stock, or liquid left over from moules mariniere in our case 

1 tsp smoked paprika

500g pasta 

Fry the onion gently in the olive oil  when it starts to look translucent, add the garlic, stirring from time to time. Finely chop the pepper and add this as you go. Cut the squid into bite sized pieces and add this, the stock/mussel juice, and paprika. Bring to the boil and then turn off the heat. 

Cook the pasta according to the packet’s instructions. Drain and pour in the fishy stew. Bring to the boil then serve.   

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