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Last night, after the run, I stopped at the Organic local shop, Eco Logic, and I got red peppers. Real red peppers! With them, and some seafood I made this pasta. Easy and with a very Mediterranean taste.

The photo is not great, sorry, but it was getting cold!


  • 2 clean medium size squids.
  • 20 fresh prawns, with heads.
  • 250gr. Cannaroni.
  • 2 ripped tomatoes.
  • 1 red pepper.
  • 3 garlic cloves.
  • Olive Oil.
  • Juice from half lemon.
  • A large glass of white wine.
  • A bunch of flat parsley.


Cut the squid in squares. Peel the prawns and reserve the heads and skin. Chop the red pepper and tomatoes.

On a pan with a bit of olive oil fry the garlics until golden. Remove them.

In the same oil fry for 3 minutes the prawns skins and head. Squeeze the heads with a wooden spoon to release all the flavours. Add 1/3 of the white wine. Cook for to minutes. Using strainer keep the sauce and discharge the prawn skins and heads.

In the same pan, add a bit more olive oil. Add the red peppers. Cook for 3 minutes. Add the squids. Cook for 4 minutes. Add the chopped tomatoes. Cook for 2 minutes. Add the prawns and cook them two more minutes. Add the white wine and after a couple of minutes add the sauce we made with prawn heads. Let the sauce reduce.

Mixed, in the pan, with the boiled Cannaroni. Add the lemon juice and sprinkle with fresh chopped parsley.

Serve with loads of Parmesan cheese!