– 360 g of macaroni
– 200 g of prawns
– 300 g of mussels
– 300 g of fresh monkfish (book spine)
– 1 onion
– 2 cloves of garlic
– 1 red pepper
– 2 ripe tomatoes
– Manchego cheese 100g grated semi
– 2 tbsp chopped parsley
– Sunflower oil and salt Koipesol
Clean the mussels. Pelar las gambas y reservar las cabezas. Peel the prawns and reserve the heads. Cut the monkfish. Open the mussels in a pan with water, remove and store the meat. Chop onion and garlic, cut the pepper into cubes and peel and chop the tomatoes. Saute onion. Add the garlic, pepper and tomato and saute over medium heat. Salar y reservar.
Salar and book. Cocer los macarrones. Cook the macaroni. Boil 15 min water mussels with spine heads monkfish and prawns.
Strain and reserve. Season the monkfish and shrimp, saute and add to sauce. Moisten with broth, add the mussels and bring to the boil. Incorporate the macaroni and boil for 1 min. Encender el grill del horno a máxima temperatura. Arrange the macaroni in a baking dish, sprinkle with grated cheese and broil.
Bring the source to the table and spread on plates.
To provide more minerals, including iodine, uses different fish.