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Preparation 10 min
Cooking time 15 min
Servings 4 to 6


  • 1 450 g (1 lb) package of spaghettini n° 3
  • 75 ml (5 tbsp) olive oil
  • 24 (16/20) raw shrimp, peeled and deveined, tails removed
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 2 garlic cloves, minced
  • 340 g (2/3 lb) calamari slices
  • 5 ml (1 tsp) sweet smoked paprika
  • 250 ml (1 cup) clam juice
  • 125 ml (1/2 cup) white wine
  • 15 ml (1 tbsp) American saffron
  • 30 ml (2 tbsp) flat-leaf parsley, chopped


  1. In a large stew pot, bring the water to a boil.
  2. Cook the spaghettini for about 3 minutes, until softened slightly.
  3. Drain and place on a cooking sheet or a large plate.
  4. Drizzle with olive oil.
  5. Stir and set aside.
  6. In a paella dish or a large stew pot, heat the rest of the oil over medium-high heat.
  7. Season the shrimp with salt and pepper.
  8. Sear for about 1 minute on each side.
  9. Set aside.  
  10. In the same oil, brown the tomato flesh, garlic and calamari for 2 to 3 minutes, stirring frequently.
  11. Add the paprika and cook for another minute, stirring constantly.
  12. Moisten with the clam juice and white wine.
  13. Top with 250 ml (1 cup) of water.
  14. Add the saffron.
  15. Boil for about 5 minutes.
  16. Add the pasta and the shrimp to the preparation.
  17. Cook while stirring constantly until the pasta is cooked and has absorbed all the liquid.
  18. Adjust the seasoning.  
  19. Garnish with chopped parsley and serve.
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