Sciusciello alla Siciliana

Ingredients

• 500g (1.1 lb) mixed seafood (fish, shrimp, calamari) 500g (1.1 lb) mixed seafood (fish, shrimp, calamari)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup white wine 1/4 cup white wine
• 2 tablespoons capers 2 tablespoons capers
• 1/4 cup mixed olives, pitted and sliced 1/4 cup mixed olives, pitted and sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, tomato paste, and white wine to the pan. Stir well to combine.
3. 3.
   Add the capers, olives, dried oregano, and chili flakes to the pan. Season with salt and pepper to taste.
4. 4.
   Simmer the sauce for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pan and gently stir to coat it with the sauce. Cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Sciusciello alla Siciliana hot with crusty bread or over a bed of cooked pasta.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to enhance the flavor and texture.
• Capers — Rinse the capers under cold water to remove excess saltiness before adding them to the dish.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• Serve the Sciusciello alla Siciliana with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a thicker sauce, simmer it for a few extra minutes to reduce and intensify the flavors.
• Experiment with different types of seafood based on your personal taste and availability.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Sciusciello alla Siciliana as a main course accompanied by crusty bread or over a bed of al dente pasta. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Sciusciello alla Siciliana in a shallow serving dish, allowing the vibrant red sauce and assortment of seafood to take center stage. Sprinkle some additional fresh parsley on top for an added touch of freshness.