Seafood Spaghetti


  • 2-3 tablespoons of oil
  • 1 medium white onion, diced
  • 1 head of garlic, about 15-20 cloves, crushed
  • 4 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon dried oregano
  • ½ tablespoon cumin powder
  • 2-3 teaspoons of ground achiote or annatto powder
  • 1 teaspoon chili powder, adjust to your preference
  • 2 (14.5 oz ) cans of diced tomatoes
  • 1 cup of seafood or fish broth, can also use chicken/vegetable broth
  • 1 (6 oz ) can of tomato paste
  • ½ lb of fish, cleaned and cut into medium chunks – I used cod
  • ½ lb of mussels, cleaned and beards removed
  • ½ of clams, cleaned
  • 1 lb of medium to jumbo-sized shrimp, shells on or off
  • ¼ lb of calamari, cleaned and sliced
  • ¼ lb bay scallops
  • 16 ounce/1 lb of spaghetti or fettuccine pasta cooked according to package instructions
    Salt to taste



Heat the oil over medium heat in a large pan.
Add the diced onions, crushed garlic, chopped cilantro, chopped parsley, dried oregano, cumin powder, annatto powder, chili powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
Add the broth and the tomato paste, mix well and cook for another 10 minutes, stirring occasionally.
Add the fish and cook for about 5 minutes.
Next, add the mussels and the clams, cook for about 3-5 minutes
Add the shrimp and cook for about 3-5 minutes, time will vary based on the size of shrimp.
Add the calamari and the bay scallops, cook for another 3-5 minutes or until all the seafood is fully cooked, but not overcooked. Taste and add salt or additional seasonings as needed.
Mix the seafood sauce with the cooked spaghetti.
Serve the seafood spaghetti sprinkled with chopped green onions, chopped cilantro, and grated parmesan cheese.

Source:  Laylita blog