Perfecto Gastrobar’s Angel Hair Seafood Paella


1/4 cup olive oil

12 oz. angel hair pasta

1 onion, chopped

1 green pepper, chopped

2 tomatoes, grated or crushed

2 squid, sliced

8 shrimp tails

1/2 dozen mussels, previously cooked

800 ml fish stock

Salt and pepper

First, heat the olive oil in a pan and then fry the pasta with half of the chopped onions until the pasta turns light brown. Then remove the pasta from the pan and reserve for later. Next, add the chopped green peppers and the remaining chopped onions to the pan and sauté until brown. Stir in the crushed tomatoes and sauté for a few minutes more. Next, stir in the sliced squid and shrimp tails and cook until done. Then stir in the reserved pasta and the fish stock and add the previously cooked mussels. Finish by adding salt and pepper to taste. Lastly, bake at 390°F for 10–12 minutes until the pasta is dry with the ends up. Note: this dish is usually accompanied with alioli sauce (garlic mayonnaise). You may also top the dish with a grilled fillet of snapper or other fish. Paella has many variations and is a great dish for adding your favorite ingredients.


Chef Oscar Manresa

Executive Chef

Cuisine: Spanish

Ambiance: Casual, with emphasis on music








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