- 2 tb Cobram Estate Robust Extra Virgin Olive Oil
- 12 King prawns in their shells
- 1 onion, finely diced
- 3 cloves garlic, peeled & finely chopped
- 4 large plum tomatoes
- 2 tb tomato paste
- 1 cup dry white wine
- 3 bay leaves
- 320g wholegrain spaghetti
- 1 salmon fillet, cubed
- 100g calamari, sliced into rings
- 2 cups of mussels in their shells
- ¼ bunch basil, leaves torn
1. Heat the Cobram Estate Robust Extra Virgin Olive Oil in large frying pan or paella pan. Fry the prawns in their shells until they turn pink and the shells slightly golden. Remove from the pan.
2. Using the same oil sauté the onion and garlic for a few minutes over a moderate heat until translucent, but not browned. Add the tomatoes, tomato paste, white wine and bay leaves. Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Meanwhile bring a pan of salted water to boil, add the pasta and cook until al dente. Drain and set aside.
4. Remove the bay leaves from the sauce and add the salmon, calamari and mussels. Stir gently to coat in the sauce, put on the lid and allow to cook for a few minutes.
5. Once the mussels have opened the seafood is ready. There is no need to discard any unopened shells - it's a myth that these are off. Simply prise them open with a knife. Add the cooked pasta and fresh basil. Stir to combine and serve straight away with a lovely green salad.