Imagine a plate that captures the essence of Spanish coastal cuisine - where tender cuttlefish and succulent prawns dance with perfectly cooked tagliatelle, creating a symphony of flavors that will make your mouth water. This isn't just another pasta recipe; it's a culinary journey that brings the vibrant spirit of Mediterranean cooking right to your kitchen. Get ready to impress your dinner guests and elevate your cooking skills with this extraordinary Tagliatelle con Sepia y Gambón that promises to be both elegant and irresistibly delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- Tagliatelle pasta
- Cuttlefish (sepia)
- Prawns (gambón)
- Garlic
- Olive oil
- Parsley
- Salt
- Pepper
Instructions
- Clean and prepare the cuttlefish by removing the internal bone and outer skin. Cut into thin rings or small pieces.
- Peel and devein the prawns, keeping the tails intact if desired. Pat them dry with paper towels to ensure proper searing.
- Finely chop the garlic and fresh parsley, keeping them separate for different stages of cooking.
- Bring a large pot of salted water to a rolling boil for the tagliatelle pasta.
- Heat a large, wide skillet over medium-high heat and add a generous amount of olive oil.
- Sauté the chopped garlic in the olive oil until it becomes fragrant and lightly golden, being careful not to burn it.
- Add the cuttlefish to the skillet and cook for 2-3 minutes, stirring occasionally to prevent sticking.
- Simultaneously, add the tagliatelle to the boiling water and cook until al dente, typically 8-10 minutes.
- Introduce the prawns to the skillet with the cuttlefish, cooking for an additional 2-3 minutes until they turn pink and slightly curled.
- Season the seafood mixture with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving a small cup of pasta cooking water.
- Add the cooked tagliatelle directly to the skillet with the seafood, tossing gently to combine.
- If the pasta seems dry, add a little reserved pasta water to create a light, silky sauce.
- Sprinkle freshly chopped parsley over the dish just before serving.
- Plate the tagliatelle immediately, ensuring an even distribution of cuttlefish and prawns.
- Finish with an extra drizzle of high-quality olive oil and a final crack of black pepper if desired.
Tips
- Freshness is Key: Always use the freshest seafood possible. Look for cuttlefish and prawns that smell clean and ocean-like, with no strong fishy odor.
- Timing is Everything: The secret to perfectly cooked seafood is precision. Overcooking can make cuttlefish and prawns tough, so watch them carefully during those crucial 2-3 minutes.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is a secret weapon for creating a silky sauce that helps ingredients cling together beautifully.
- High Heat, Quick Cooking: Use a wide skillet and medium-high heat to get a nice sear on your seafood without steaming it.
- Garlic Technique: To prevent burning garlic, add it to the oil when it's still cool and let it heat gradually, stirring constantly.
- Finishing Touches: A drizzle of high-quality extra virgin olive oil and fresh parsley at the end can elevate the entire dish from good to extraordinary.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
