1. Sprinkle fish, squid, and shrimps with calamansi juice, salt, and pepper. Set aside
2. Heat milk and chicken bouillon cube until bouillon cube is dissolved. Combine with DEL MONTE Elbow Macaroni. Set aside.
3. Sauté mushrooms, celery, bell pepper, and seafood in oil for 5 minutes. Add DEL MONTE Italian Style Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Elbow Macaroni. Transfer into greased 13 x 9-inch pan.
4. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350'F for 20 minutes.
When sautéing seafood, it is best to use high heat so that the seafood cooks fast and stays juicy.
This recipe is a source of vitamin A that promotes normal growth and development and vitamin B1 which helps the body convert food to energy.