Jose Pizarro’s Rigatoni With Prawns & Mussels


Pasta dishes have been a big part of Catalan cuisine since the seventeenth century, and some of the old recipes are still really well known today.

This recipe uses fresh mussels and prawns to recreate flavours of tradition in present day kitchens

350g dried rigatoni
500g fresh mussels, cleaned
2 tablespoons olive oil
50g butter
1 banana shallot, finely chopped
• 1/2 garlic clove, crushed
• 16 large raw prawns, peeled, tails left on
• 300ml fresh shellfish stock
• 100ml double cream
squeeze of lemon juice
1 tablespoon snipped chives

1 Bring a pan of salted water to the boil and cook the rigatoni for 10–12 minutes until just tender.
2 Meanwhile, put a large pan over a high heat. When really hot, add the mussels with a splash of water, cover with a lid and steam until just opened.
3 Drain (discard any that stay shut) and then pick all the meat from the shells.
4 In another pan, heat the oil and butter and fry the shallot for 10 minutes until tender. Add the garlic and prawns and fry until the prawns are pink all over. Remove the prawns and set aside.
5 Add the stock and cream to the pan you fried the prawns in. Simmer until thickened then add a squeeze of lemon juice. Drain the pasta and add to the sauce with the fish and chives. Serve straight away.

Recipe courtesy of Jose Pizarro, extracted from Catalonia 


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