Ingredients for 1 serving
- Dobrodeya spaghetti – 300 g
- Calamars 2 pcs.
- Mussels in shells 10 pcs.
- Mini-octopus – 4 pcs.
- Shrimps 8 pcs.
- Tomato 1 pc.
- Lime 1/2 pc.
- Garlic 2 cloves
- Laurel leaf 1 pc.
- White dry wine 100 ml
- Sweet pepper 20 g
- Parsley 20 g
- Olive oil 2 tablespoons
Cooking Instructions
- Clean the calamars, octopus and mussels, rinse well. Cut the calamars and octopus into thin strips. Cut the tomato into cubes.
- Slightly brown two crushed cloves of garlic on a strong heat in a deep saucepan with a thick bottom. Add the shrimps. Fry for about a minute, constantly stirring. Then add the calamars, octopus, and a minute later tomato and laurel leaf. Stir well all the time.
- A minute later slack the heat to the medium level and pour the wine. Cut a few slices of lime and squeeze a little juice. Stew for 3 minutes.
- When the bulk of alcohol is evaporated add the mussels and a few leaves of parsley. Close the cover and simmer until the clams open their shells.
- Boil spaghetti in the salted wateruntil cooked. Then put them into a frying pan to the seafood. Mix well. Stew under the cover for 3 minutes.
- Serve in a large dish, decorated with the slices of bell pepper.
Bon appetit!
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