Paprika-Spaghetti Frutti di Mare

Ingredients

• 125 g squid rings (frozen)
• 400 g spaghetti
• Salt
• 500 g shellfish fillet
• 1 red, yellow and green bell pepper
• 1 bunch spring onions
• 6 tbsp Olive oil
• 1 lemon (juice)
• 2 tbsp balsamic vinegar
• 185 g mussel meat
• 100 g deep sea crab meat
• white pepper from the mill

Instructions

1. 1.

   Let squid rings thaw. Cook spaghetti in plenty of salted water until al dente, then drain and set aside.

2. 2.

   Rinse shellfish, pat dry and cut into bite-sized pieces. Quarter bell peppers, remove white membranes and seeds, wash and dice. Trim spring onions, rinse and slice into rings.

3. 3.

   Heat olive oil. Sauté bell pepper, squid and spring onions briefly. Add lemon juice and balsamic vinegar, then reduce heat. Add shellfish and let simmer with the vegetables for 5-6 minutes.

4. 4.

   Drain mussels. Stir in crab and mussel meat and warm briefly. Season with salt and white pepper. Combine everything with the spaghetti.