Publications
Prep Time: 25 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 45ml - olive oil
- 1 - onion, chopped
- 2 - leeks, chopped
- 1 - red chilli, chopped
- 2 - garlic cloves, finely chopped
- 125ml - dry white wine (optional)
- 7.5ml - turmeric
- 2 - bay leaves
- 1 - tin chopped tomatoes
- 250ml - stock
- 1kg - half shell mussels
- 500g - calamari tubes, cut into rings
- - lemon juice to taste
- - Italian parsley, chopped
Method
An easy meal with Mediterranean flavour.
1 Fry the onion, leeks, chilli and garlic in the oil until glossy and fragrant. Add the wine, bay leaves and turmeric and boil rapidly for a minute. Add the tomatoes and stock and boil for 3 minutes.
2 Add the seafood to the pot and cover with a lid. Steam for 3–5 minutes or until just cooked. Season to taste with lemon juice, salt and pepper, and sprinkle with a handful of chopped parsley. Serve as a pasta sauce with spaghetti, or with a freshly baked ciabatta loaf for soaking up the sauce.
