This is my easy recipe for Latin style seafood spaghetti; this delicious dish is made with a mix of seafood cooked in sauce of tomatoes, onions, garlic, cilantro, cumin, achiote and chili powder. Seafood spaghetti, known as tallarines con mariscos or tallarin marinero in Latin America, is a perfect example of the fusion of Italian food in Latin America. I love Italian spaghetti dishes, but I am so used to having them prepared with Latin spices like cumin, chili powder, and achiote or annatto.
- 2-3 tablespoons of oil
- 1 medium white onion, diced
- 1 head of garlic, about 15-20 cloves, crushed
- 4 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped parsley
- 1 tablespoon dried oregano
- ½ tablespoon cumin powder
- 2-3 teaspoons of ground achiote or annatto powder
- 1 teaspoon chili powder, adjust to your preference
- 2 (14.5 oz ) cans of diced tomatoes
- 1 cup of seafood or fish broth, can also use chicken/vegetable broth
- 1 (6 oz ) can of tomato paste
- ½ lb of fish, cleaned and cut into medium chunks – I used cod
- ½ lb of mussels, cleaned and beards removed
- ½ of clams, cleaned
- 1 lb of medium to jumbo sized shrimp, shells on or off
- ¼ lb of calamari, cleaned and sliced
- ¼ lb bay scallops
- 16 ounce/1 lb of spaghetti or fettuccine pastas, cooked according to package instructions
- Salt to taste
- Grated Parmesan cheese
- Finely chopped cilantro
- Chopped green onions
- Heat the oil over medium heat in a large pan.
- Add the diced onions, crushed garlic, chopped cilantro, chopped parsley, dried oregano, cumin powder, annatto powder, chili powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
- Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the broth and the tomato paste, mix well and cook for another 10 minutes, stirring occasionally.
full recipe here: laylita.com