Orecchiette with seafood is a tasty and aromatic first course, typical of the Apulian culinary tradition. The combination of fresh seafood with orecchiette pasta and the slightly spicy flavor of garlic and chili makes this dish truly irresistible. It's perfect to enjoy on a summer evening, perhaps accompanied by a good glass of white wine. It's simple and quick to prepare, but the result is exceptional.
Take the cuttlefish and cut them into small pieces
Open the seafood over low heat
Shell them
Brown the garlic, add the tomatoes, and put in the cuttlefish
Cook until the water has evaporated
Add the seafood and salt
Cook the orecchiette
Chop the arugula and mix everything together
Serve hot
Pan
Knife
Bowl
Wooden Spoon
Store in the refrigerator and consume within 2 days
Seafood dish typical of the Apulia region
Italia, Puglia
| Energy (kcal) | 141.22 |
| Carbohydrates (g) | 21.89 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 10.62 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.05 |
