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Rice-Shaped Pasta with Seafood, Rocket and Roasted Vegetables

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


350 g (12 oz) rice-shaped pasta, such as orzo or puntalette
1 small aubergine, cut into 2.5 cm (1 inch) cubes
1 red onion, cut into thin wedges
1 red pepper, seeded and cut into 2.5 cm (1 inch) pieces
1 plum tomato, cut into thin wedges
2 garlic cloves, finely chopped
75 ml (3 fl oz) extra virgin olive oil
1/2 teaspoon coarse sea salt
450 g (1lb) mussels, cleaned
100 g (4 oz) prepared squid, cut across into rings
100 g (4 oz) peeled cooked North Atlantic prawns
3 sun-dried tomatoes in oil, drained and thinly sliced
50 g (2 oz) rocket, torn into small pieces
1 medium-hot red Dutch chilli, seeded and finely chopped
25 g (1 oz) Parmesan cheese, finely grated
1 tablespoon white wine vinegar
5 tablespoons chopped flat-leaf parsley
50 g (2 oz) rocket
Salt and freshly ground black pepper


  • Preheat the oven to the 220°C / 425°F / Gas Mark 7. Bring a large pan of well-salted water (i.e. 1 teaspoon per 600ml / 1 pint) to the boil in a large pan. Add the pasta and cook for 8 minutes, or until al dente, then drain and leave to cool.
  • Meanwhile, put the aubergine, onion, red pepper and tomato into a bowl with the garlic, 2 tablespoons of the oil and the sea salt and mix together well. Spread out in a small roasting tin, transfer to the oven and cook for about 30 minutes until the vegetables are well coloured around the edges. Remove from the oven and leave to cool.
  • Put the mussels into a large pan with a splash of water, cover and cook over a high heat for 3 - 4 minutes until they have opened. Tip into a colander and leave to cool slightly. Then remove the meats from the shells and set aside.
  • Heat 1 tablespoon of the remaining oil in a frying pan. Add the squid and fry over a high heat for 2 1/2 minutes, until lightly browned. Season with salt and pepper and leave to cool.
  • When the pasta, roasted vegetables, mussels and squid are all cold, put them into a large bowl with the remaining olive oil, prawns, sun-dried tomatoes, chilli, Parmesan cheese, vinegar, 4 tablespoons of the parsley, 1 teaspoon of salt and 10 turns of the black pepper mill. Toss together lightly, then fold in the rocket. Spoon the salad on to a large serving platter and sprinkle with the remaining chopped parsley.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here