1 Medium onion diced
2 Medium green peppers, diced
2 Tomatoes, diced
2 Cloves garlic, minced
Olive oil for frying
75ml (2 ½ fl oz) White wine
1 litre (1¾ pints) Water
¼ TSP Saffron threads, infused in just a littled boiled water
250g (9 oz) Clams, scrubbed and washed and any that will not close discarded
150g (5½ oz) cuttlefish, cleaned, preapred and cut into small strips
150g (5½ oz) King prawns peeled
100g (3½ oz) Hake, filleted and cut into small pieces
Salt and pepper to taste
200g (7oz) Short lengths of spaghetti or a pasta shape such as tubetti lunghi
1) In a heavy-bottomed saute pan, fry the onion, peppers, tomatoes and garlic in olive oil until soft.
2) Add the white wine and cook for about 10 minutes to reduce the liquid.
3) Add the water and saffron liquid and cook on a high heat for 15 minutes.
4) Add the clams, cuttlefish, prawns, hake, seasoning and pasta and continue to cook over a low heat for about 10 minutes, until the fish and pasta are tender and the liquid has been absorbed. Discard any clams that have not opened. Serve in individual dished.
Enjoy you meal!
Better to serve it in earthenware dishes.