Barchiglia alla Siciliana

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels) 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the crushed tomatoes, chili flakes, and dried oregano to the pan. Stir well to combine.
3. 3.
   Pour in the white wine and let it simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the mixed seafood to the pan and season with salt and pepper. Stir gently to coat the seafood with the sauce.
5. 5.
   Reduce the heat to low, cover the pan, and let the seafood simmer for about 10-15 minutes, or until cooked through.
6. 6.
   Once the seafood is cooked, remove from heat and garnish with fresh basil leaves and chopped parsley.
7. 7.
   Serve the Barchiglia alla Siciliana over a bed of al dente pasta or with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking. Overcooking can result in rubbery texture, so be careful to cook just until tender.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed for a more vibrant flavor.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier kick or reduce for a milder taste.
• White wine — Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of fresh lemon juice to the sauce just before serving.
• If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes to reduce the liquid.
• Feel free to customize the seafood selection based on your preferences and availability. Clams or scallops can be great additions to the dish.
• Serve the Barchiglia alla Siciliana with a sprinkle of grated Parmesan cheese for an extra touch of indulgence.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Barchiglia alla Siciliana in shallow bowls, allowing the vibrant colors of the seafood and sauce to shine. Garnish with fresh basil leaves and chopped parsley for a pop of freshness. Accompany the dish with a side of crusty bread or a plate of al dente pasta to complete the meal.

Presentation advice

To create an appealing presentation, arrange the seafood on top of the pasta or bread, allowing the vibrant red sauce to cascade over the dish. Sprinkle some fresh herbs on top for a burst of color. Serve with a side of green salad to add freshness and balance to the plate.