In just over two weeks time, you’ll find me elsewhere, away from causing havoc in Leeds, and instead, being the ultimate tourist 1,500 miles away. It’ll be sun, sea, and the Mediterranean cuisine. I cannot wait.
It may be an absolute given, but one of my favourite things about going abroad is enjoying local food.
The Spanish cuisine is exciting. And I love the regional differences, from fresh seafood, to colourful tomato salads, chorizo stews, lamb with wrinkly potatoes, paella, and tapas all day every day.
Inspired by our next trip away, I decided to bring two of my favourite elements together as a next recipe: the seafood and the tomato.
This little concoction is my take on Mediterranean a la algas. It’s the taste of the ocean, through seaweed tagliatelle swirls, with juicy red refreshing slices of tomatoes as the essential taste of a Spanish salad.
- 50g Tagliatelle
- 50g I Sea Pasta
- 15g I Sea Bacon
- 10g Parmesan
- 10 Black olives
- 1 Spring Onion
- 1 Large tomato
- Handful of cherry tomatoes
- 2 Cloves of garlic
- Garlic oil
- Parsley
- Salt
- Pepper
- Bring a large pan to the boil.
- Add a pinch of salt to the boiling water.
- Place the tagliatelle and I Sea Pasta inside the boiling pan.
- Let boil for 15 minutes.
- Whilst the pasta boils, slice the tomatoes and olives, and decorate the plate but using only 3/4 of the tomatoes.
- Slice the spring onion as a salad garnish with a sprinkle of parsley.
- Once the pasta has boiled, preheat a frying pan, with a drizzle of garlic oil.
- Add the fresh garlic to it, until golden brown.
- Then add the I Sea Bacon. Allow the seaweed bacon to crispen up, before turning the pan to a low heat.
- Drain the pasta, add to the frying pan and mix with the seaweed bacon.
- Add in the final 1/4 of the tomatoes, and season with salt and pepper.
- As the final touch, mix in the grated parmesan, and stir.
- Twirl the pasta onto the plate and add an extra finishing touches you would like.
Their products stem from organic Irish seaweed, are 100% seaweed, are low in carbs, high in fiber, vegan friendly, and sustainable. Wahey!
Both added a really interesting depth and texture to the dish, with each also having different ways you can cook and eat the seaweed. To test the waters first, I chose a 50/50 mix with standard dried ribbons, and loved that combination. The seaweed pasta had more bite to it.
In particular if you like the intense flavour of the sea, their I Sea Bacon is ready to be eaten from the snack as the ultimate healthy snack. It can be boiled into a sauce, fried until crispy, or even just used as a garnish.
If you’re a seaweed or seafood lover, the less it cooks, the more intensified the flavour, the more it cooks, the more taste-appropriate it may be for those a little unsure.
Either way, I had a hoot deciding what to cook with them, and will look forward to the next set of recipes mad for seaweed.
What’s your thought on seaweed inspired products? And have you cooked it with it before? I’d love to know.
Charlotte xox
Charlotte Corner
Lifestyle blogger & cat mother
