Ingredients
- 800 gr Prawns
For the Marinade
- 1 cda sal
- 1 tsp sugar
- 1 tsp black pepper
- 4 cloves crushed garlic
- 2 criollo sweet green chilies mashed
- 1 mashed yellow chili
- juice of 1 lemon
- 1 tbsp olive oil
For the Fish Stock
- 2 tbsp olive oil
- 4 crushed teeth
- 2 mashed chili peppers
- 1 leek chopped in brunua
- 1/2 onion cut in brunua
- 8 small heads of fish, Guabina or Red Snapper
- 1 celery stalk quartered
- 1 sliced carrot
- 1 1/2 liter water
- salt and pepper to taste
For the tomato sauce
- 4 tbsp olive oil
- 1 onion chopped in brunua
- 1 leek julienned
- 3 garlic cloves
- 1 tsp ají de panca
- 1 tsp Paprika
- 1 pinch cumin
- 1 tsp black pepper
- 1 tbsp sea salt
- 1 hand of coriander
- 1 can peeled tomatoes
- 4 blended tomatoes
For the Pasta
- 1 kilo Spaghetti
- 6 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 3 bay leaves
- 1 tbsp Oil
Lets go cook
The Prawns:
Using shrimp scissors, cut the antennae, the toothed tip of the rostrum, and the pointed telson on the tail.
You separate the head from the tail, cut the cephalothorax longitudinally only at the top, open and clean very well.
With the tails you introduce the scissors through the digestive tract and cut, remove the black belly.
The marinade:
You prepare the marinade in a mortar, mashing everything against the salt and sugar.
Dissolve with lemon juice and oil.
Smear the tails and heads with the marinade, and let rest for 1 day.
The fish broth:
Heat oil, fry garlic, onion, leeks, salt and pepper for 7 minutes.
Add the heads and fry for 5 minutes. now the water, celery, carrots, coriander; cover and boil over medium heat 15 minutes, cool and strain.
Pasta:
Boil water add herbs and salt, let boil 2 minutes.
Add oil, and the pasta, cook at 3/4 reserve.
Ketchup:
In a wok, over high heat, heat the oil and sauté the vegetables, add spices.
Add prawn heads and sauté for 3 minutes.
Add the tails and sauté them for 4 minutes.
Add the canned tomatoes, sauté and mash them in sauce.
Add the blended tomato.
Add the strained fish broth, over high heat.
You need a high flame from a reverb.
Tapas and Cook for 5 minutes, remove the heads and tails and reserve.
Cover and boil for 5 more minutes.
Finally, add the 3/4 cooked pasta to the sauce and cook over medium heat, boiling and stirring for 5 minutes, this will finish cooking the pasta with all the flavor of the sauce. Tails and heads enter, tapas and we give it 2 minutes.