Yield: For 8-10 people
Ingredients
- 2-3 tablespoons of oil
- 1 medium white onion, diced
- 1 head of garlic, about 15-20 cloves, crushed
- 4 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped parsley
- 1 tablespoon dried oregano
- ½ tablespoon cumin powder
- 2-3 teaspoons of ground achiote or annatto powder
- 1 teaspoon chili powder, adjust to your preference
- 2 (14.5 oz ) cans of Hunt’s Diced Tomatoes
- 1 cup of seafood or fish broth, can also use chicken/vegetable broth
- 1 (6 oz ) can of Hunt’s Tomato Paste
- ½ lb of fish, cleaned and cut into medium chunks – I used cod
- ½ lb of mussels, cleaned and beards removed
- ½ of clams, cleaned
- 1 lb of medium to jumbo sized shrimp, shells on or off
- ¼ lb of calamari, cleaned and sliced
- ¼ lb bay scallops
- 16 ounce/1 lb of spaghetti or fettuccine pastas, cooked according to package instructions
- Salt to taste
To serve:
- KRAFT 100% Grated Parmesan Cheese
- Finely chopped cilantro
- Chopped green onions
Instructions
- Heat the oil over medium heat in a large pan.
- Add the diced onions, crushed garlic, chopped cilantro, chopped parsley, dried oregano, cumin powder, annatto powder, chili powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
- Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the broth and the tomato paste, mix well and cook for another 10 minutes, stirring occasionally.
- Add the fish and cook for about 5 minutes.
- Next add the mussels and the clams, cook for about 3-5 minutes
- Add the shrimp and cook for about 3-5 minutes, time will vary based on the size of shrimp.
- Add the calamari and the bay scallops, cook for another 3-5 minutes or until all the seafood is fully cooked, but not overcooked. Taste and add salt or additional seasonings as needed.
- Mix the seafood sauce with the cooked spaghetti.
- Serve the seafood spaghetti sprinkled with chopped green onions, chopped cilantro, and KRAFT 100% grated parmesan cheese.
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