Seafood Fregola and Mussel Pasta with Carabinero Prawns. Goes well with wine in the albariño, verdejo or sauvignon blanc family. You need something light and fresh. I would argue this dish is quite similar to a paele. For full recipe details, head over to my site (optional).

Taste 9/10
Visuals 8/10
Wow factor = Classy

Serves 2
Difficulty Medium
Tools: Fine sieve

Pro tips:
1. Keep your plates warm in the oven before serving. It will keep your food warm as your plate.
2. To peel tomatoes, either blanch them in boiling water quickly or use a blow torch (the quickest method).

Carabineros Stock Ingredients:
Generous amount of olive oil
2 Carabineros prawns
½ white onion, finely diced
1 stalk celery, finely diced
1 small carrot, finely diced
½ small fennel, finely diced
1 fresh bay leaf
1 sprig of thyme
3 vine-ripened tomatoes, skin removed and finely diced
1 tsp of tomato paste
100g white wine
700g chicken stock (reduced salt)
500g mussels, cleaned and scrubbed

Fregola Pasta
160g Fregola Pasta

Finishing parts
Reserved mussel meat
Splash of white wine
155g small prawns, chopped
Reserved Carabineros prawns
1 garlic clove, finely chopped
2 small chillies, finely chopped
Finely chopped parsley
20g unsalted butter
½ lemon slice
Blanched sapphire (optional)

#cedriklorenzen #food #pasta #seafood

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