SEAFOOD ORECCHIETTE WITH CHILLI AND GARLIC

SEAFOOD ORECCHIETTE WITH CHILLI AND GARLIC image

Yield 4 servings

Number Of Ingredients 10

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4 long red chillies, roughly chopped
2 garlic cloves
2/3 cup (165ml) olive oil
6 green prawns, peeled, deveined
6 scallops
4 red mullet fillets
100g each barramundi and tuna fillet
100g squid, cleaned, tubes sliced into rings, tentacles cut into 3cm lengths
500g orecchiette (or other short pasta)
1/2 cup finely chopped flat-leaf parsley

Steps:

Blend chilli, garlic and 1/2 cup (125ml) olive oil in a processor to a paste. Set aside. Cut all the seafood into 2 cm pieces. Season with sea salt and pepper. Heat 2 Tbsp oil in a large frypan over high heat. In 4 batches, cook the seafood for 1 minute, turning, until just cooked, adding more oil if needed. Drain on paper towel. Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain, then return to the pan with the seafood and chilli paste. Season to taste, then gently toss to combine. Divide among warm bowls, then serve sprinkled with parsley.