Bucatini amb escórpora

Ingredients

In this adaptation, the original Italian dish, Bucatini alle triglie, is transformed into Bucatini amb escórpora, a dish that pays homage to the culinary traditions of Minorca. The key difference lies in the use of escórpora, a local fish found in the waters surrounding Minorca, instead of triglie (red mullet). Additionally, the spices and herbs used in the sauce are influenced by the flavors commonly found in Minorcan cuisine, adding a unique twist to the dish. We alse have the original recipe for Bucatini alle triglie, so you can check it out.

• 250g (8.8 oz) bucatini pasta 250g (8.8 oz) bucatini pasta
• 400g (14 oz) escórpora fillets 400g (14 oz) escórpora fillets
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick) 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the crushed tomatoes, paprika, ground cumin, dried thyme, and cayenne pepper (if using) to the pan. Stir well to combine.
4. 4.
   Season the sauce with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Gently place the escórpora fillets into the sauce, ensuring they are fully submerged. Cover the pan and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the escórpora fillets from the sauce and set aside. Using a fork, gently break the fish into flakes.
7. 7.
   Add the cooked bucatini pasta to the pan with the tomato sauce. Toss well to coat the pasta evenly.
8. 8.
   Serve the bucatini amb escórpora in individual plates or bowls. Top with the flaked escórpora and garnish with fresh parsley. Drizzle with olive oil for an extra touch of richness.

Treat your ingredients with care...

• Escórpora — Ensure the escórpora fillets are fresh and of high quality. If escórpora is not available, you can substitute it with another local fish found in the waters surrounding Minorca, such as dentex or sea bream.

Tips & Tricks

• For a burst of freshness, squeeze some lemon juice over the dish before serving.
• If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• Serve the bucatini amb escórpora with a side of crusty bread to soak up the delicious sauce.
• Feel free to add some olives or capers to the sauce for an extra tangy twist.
• Experiment with different herbs such as oregano or basil to customize the flavor profile to your liking.

Serving advice

Serve the bucatini amb escórpora hot, allowing the flavors to meld together. Garnish each plate with a sprinkle of fresh parsley and a drizzle of olive oil for an added touch of elegance.

Presentation advice

To enhance the presentation, twirl a portion of bucatini pasta onto a serving fork and gently place it on the plate, creating a nest-like shape. Arrange the flaked escórpora on top of the pasta, allowing it to cascade down the sides. Finish with a sprinkle of fresh parsley and a drizzle of olive oil.