Saturday, March 16, 2019

Seafood spaghetti {Tallarines con mariscos}

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

To serve:
  • Grated Parmesan cheese
  • Finely chopped cilantro
  • Chopped green onions


  1. Heat the oil over medium heat in a large pan.
  2. 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.
  3. Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
  4. Add the broth and the tomato paste, mix well and cook for another 10 minutes, stirring occasionally.
  5. .........................................
  6. .......................................................
full recipe here: