Discover how to prepare delicious black spaghetti a la marinera, a dish that combines the intense flavor of the sea with the spectacular presentation of squid ink. This recipe, of easy difficulty, is perfect for a special family meal or to surprise your guests with an elegant and flavorful touch.
The key lies in the combination of fresh ingredients: prawns, clams (tellinas), and surimi eel (gulas) are fused with the garlic and onion sofrito, while the chili pepper adds a subtle spiciness that enhances the whole. The fish stock and the juice from the tellinas give the pasta a deep marine flavor, while the lemon adds a touch of freshness that balances the dish.
These black spaghetti are ideal for seafood lovers and for those looking for an alternative to traditional pasta. They can be served as a hearty main course or as part of an extended menu. Pair them with a good white wine and enjoy a culinary experience that will transport you to the coast.
Cook
20 min
Servings
3
In a pot we put a splash of oil. Half a squeezed lemon and half a whole lemon and we put the tellinas on medium heat until they open
With the strained tellinas broth and a little broth, we boil the pasta
While the pasta is being cooked, cut and chop the onion and garlic and poach it.
When this poached we add the gulas. Shrimps and 1 split chilli pepper and another whole and we let it move from time to time.
When everything is soaked, put the spaghetti and the small balls and stir until the pasta takes on all the flavor and we have it on a low heat for about 5 meters.
We can serve it with garlic and oil.
