Orecchiette with seafood is a tasty and aromatic first course, typical of Apulian culinary tradition. The combination of fresh seafood with orecchiette pasta and the slightly spicy flavor of garlic and chili pepper makes this dish truly irresistible. It is perfect to enjoy on a summer evening, perhaps accompanied by a good glass of white wine. Preparing it is simple and quick, but the result is exceptional.
Take the cuttlefish and cut them into small pieces
Cook the seafood over low heat until it opens
Shell them properly, some of them
Brown the garlic, add the tomatoes, add the cuttlefish
Cook until the water has evaporated
Add the seafood and salt
Cook the orecchiette
Chop the arugula and mix everything together
Pan
Knife
Bowl
Wooden Spoon
Keep refrigerated and consume within 2 days
Typical seafood dish from the region of Puglia
Italia, Puglia
| Energy (kcal) | 182.4 |
| Carbohydrates (g) | 28.38 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 1.44 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 13.86 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.45 |
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