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Seafood Spaghetti with La Vera Peppers

A simple but very tasty spaghetti with a touch of chilli de la vera.

Ingredients

Preparation Method

To begin with, it is important to have good quality produce, especially mussels, which must be fresh.
Start by cleaning the mussels well under the tap, removing their beards, which are the little hairs with which they cling to the rocks, we also remove all impurities and protuberances from the shell. Set aside. Next, peel all the raw prawns.
Wash the cherry tomatoes well and cut them in half. Also, peel the garlic cloves and mash them lightly pressing them with the blade of a knife, but we must ensure that they remain whole so that they can be removed later without problems. Next, finely chop the parsley.
Put a dash of extra virgin olive oil in a pan, fry the garlic until golden brown, add the prawns, and sauté for a few minutes. Discard the garlic and remove the prawns to a plate.
In the same pan, add a little more olive oil and fry the tomatoes well, then add the paprika flakes by turning the grinder incorporated into the pan two or three times. Next add the mussels, the chopped parsley, and the white wine.
Cover the pan and leave to cook for a few minutes over medium heat until the mussels open, then remove from the heat and add the prawns that we have already sautéed, previously reserved as is in the same pan.
In a tall pan with water and salt, we will cook the spaghetti for 7 minutes if you like it “al dente”, drain it, reserving three or four tablespoons of the cooking water.
Bring the pan with the mussels back to the heat and stir the pasta, if necessary, we can add a little of the reserved cooking water, stir quickly, remove from the heat, and serve immediately. We can also add a little pepper to taste. Divide into four serving plates and sprinkle a pinch of smoked sweet paprika flakes on top.

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