Paella with seafood and chicken
5 recipes
Bigoli at rock
ingredients
servings
4
Iodized salt
to taste
Chili pepper
to taste
Garlic
2 wedges
White wine
1/2 glass
Parsley
1 sprig
Extra virgin olive oil
6 spoons
Tomato pulp
300 grams
Prawns
4 unit
Squid
200 grams
Clams
300 grams
Mussels
300 grams
Semolina pasta
400 grams
first courses from Italy
Bigoli at rock
Bigoli at rock
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic dish of Italian cuisine that reminds us of the exceptional flavors of the Mediterranean
preparation
step 1
Clean the mussels and put them in a covered pot to open them, the flame should not be too high, turn it from time to time
step 2
When they are all open turn them off and put them in a bowl and squeeze them, leaving enough to decorate the dish.
step 3
Clean the clams and put them in a covered pot to open them, the flame should not be too high, turn it from time to time
step 4
When they are all open turn them off and put them in a bowl and squeeze them, leaving enough to decorate the dish.
step 5
Wash the shrimp, clean the squid and cut them into small pieces.
step 6
In a frying pan start heating 2 tablespoons of oil with a garlic clove on low heat, flavor and when garlic begins to blend to add squid squid
step 7
Then salt add a little parsley and sfumare half of the white wine, as soon as they are cooked turn off and keep aside.
step 8
Take a large frying pan, which will accommodate the dough to skip, put the remaining oil and clove of garlic, add the shrimp to brown them and blend with the remaining wine;
step 9
Add the tomato pulp, bake for a few minutes.
step 10
Add the shelled mussels, the clams, and the water they released after filtering.
step 11
Add the squid prepared first and chopped parsley and leave to bake together. Meanwhile, bring the water, necessary, already salted.
step 12
Cook the Bigoli, observe the cooking times shown on the package, one minute before raising them from the cooking water and pour them into the frying pan.
step 13
If it is necessary to add the cooking water, in small quantities, to blow well, to flavor the bigoli.
step 14
Prepare the dishes by adding the mussels and clams kept aside.
