Orecchiette with seafood is a tasty and aromatic first course, typical of the culinary tradition of Puglia. The combination of fresh seafood with orecchiette pasta and the slightly spicy flavor of garlic and chili 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 chop them into small pieces
Cook the seafood over low heat until they open
Shell them
Sauté the garlic until golden, add the tomatoes and the cuttlefish
Cook until the liquid has evaporated
Add the seafood and season with 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 Puglia region
Italy, 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 |
