I am really feeling like I’m well and truly in the swing of January and 2015… back to the daily grind of work and then trying to jam every possible activity into the weekends and evenings. Oh the monotony of it all… but something exciting (well for me that is) has happened this week, I made my first “housewife” purchase and it was delivered today… wait for it… a Dyson Stick Vacuum.. wooooo!

Now I know that might sound like some reader’s worst nightmare but this purchase is going to change my life. Since getting our gorgeous German Shepherd puppy 5 months ago our house has been taken over by dog hair. Anyone out there have a GSD? They have a double coat and they shed… non… STOP! Now it was kinda cute when he was 8 weeks old, 10kg and tiny but now that he is 6.5 months, 35kg and basically a giant… the hair is just getting out of control! I can’t wait to get my new baby home and whip around the house (up to 20 mins cord-less and is bagless- for easy cleaning!) every couple of days like Martha Stewart!

Here's a sneaky pic of our boy Harvey, this is 1.5 months old vs 6.5 months old... look at all of that hair!!!!

Here’s a sneaky pic of our boy Harvey, this is 1.5 months old vs 6.5 months old… look at all of that hair!!!!

Here in Brisbane it is still summer and still ridiculously hot and humid so there is nothing better than scoffing down on some fresh seafood with a cheeky glass of wine or a cold beer. We are so lucky here in Australia to have access to great fresh seafood at affordable prices. We try to have fish or other seafood at least once a week and with a meal like this we would also accompany with some fresh oysters… yummy!

This recipe is a very versatile yet simple and delicious italian napolitana sauce with prawns, scallops and squid added. You can use the sauce (minus the added seafood) in so many ways, add some chicken and kalamata olives for a cacciatore style, put over meatballs or just have as a traditional napolitana sauce. You can have this meal as Paleo with either Spaghetti Squash, Sweet Potato Vermicelli (purchase from Asian grocer) or over zucchini/parsnip spiralised noodles.

Of course with the “marinara” element feel free to add what you like, I usually add mussels where available and if it is easier then grab some marinara mix from your local fish monger which might have fish, clams, baby octopus in it too… okay my mouth is watering now!


  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 tbsp virgin coconut oil or virgin olive oil
  • 1 brown onion, diced
  • 4 cloves garlic, minced
  • 2 (400g) tins of diced tomatoes
  • 1 cup chicken stock (home made is best and will give your sauce a very rich flavour)
  • 1/2 cup of freshly diced herbs (basil, parsley, oregano, sage, thyme)
  • 1 tsp salt
  • ground black pepper, to taste
  • 12 green tiger prawns, peeled with tails left on
  • 12 green scallops (roe on or off it’s up to preference)
  • 12 green calamari (cut into rings)


  • Heat oil in large saucepan (with lid) and then add the onion and garlic and cook until soft/fragrant
  • Add the tomatoes and stock and stir until bubbling
  • Reduce heat to simmer, add herbs, salt and pepper and then cover and simmer for about 45 minutes or until sauce has reduced to your desired thickness
  • Stir through seafood and cook for roughly 3 minutes in the sauce or until the prawns start to pink
  • Serve over pasta, sweet potato vermicelli, spaghetti squash or zucchini/parsnip spiralised noodles and top with freshly grated parmesan if you like

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