Spanish-Style Seafood Tagliatelle

Name: Spanish-Style Seafood Tagliatelle
Cook time: 1 h
Total time: 1 h
Yield: Serves 6
Cuisine: spanish
Ingredients: large pinch saffron; 3 tbsp olive oil; 3 boneless and skinless chicken breasts cut into small chunks; 1 medium onion finely chopped; 2 garlic cloves crushed; 2 bay leaves; 2 red peppers seeded and sliced; 175g fresh or frozen peas; 175g fresh or frozen broad beans; 150ml white wine; 650g fresh mussels; 425ml chicken stock; 400g tagliatelle; 450g large peeled raw prawns; 284ml carton double cream; large handful chopped fresh parsley; lemon wedges, to serve

4.55 (17)

⏱ 60 mins 🍽 Serves 6 🌶 spanish ✅ More effort 🏷 Main course

This Spanish-inspired pasta dish brings together the sunshine flavours of seafood and chicken. Tagliatelle is tossed with prawns, mussels, chicken chunks, peppers, peas and broad beans in a rich, creamy sauce infused with saffron and white wine. It's a substantial and colourful main course, perfect for a special lunch or dinner, and is served with fresh lemon wedges. The recipe serves six people.

Ingredients

large pinch saffron
3 tbsp olive oil
3 boneless and skinless chicken breasts cut into small chunks
1 medium onion finely chopped
2 garlic cloves crushed
2 bay leaves
2 red peppers seeded and sliced
175g fresh or frozen peas
175g fresh or frozen broad beans
150ml white wine
650g fresh mussels
425ml chicken stock
400g tagliatelle
450g large peeled raw prawns
284ml carton double cream
large handful chopped fresh parsley
lemon wedges, to serve

Method

Place the saffron in a small bowl and cover it with 2 tbsp of boiling water. Leave it to one side to infuse. Warm the oil in a large, wide pan, then add the chicken pieces and cook them for 4-5 minutes.
Add the chopped onion and crushed garlic to the pan and cook for 3-4 minutes until they soften. Put in the bay leaves and sliced red peppers, cooking for another 4-5 minutes. Mix in the peas and broad beans, stir frying everything for 2-3 minutes. Take the pan off the heat and set it aside.
Pour the white wine into a large saucepan and bring it to a gentle simmer. Add the mussels, cover the pan, and cook for 3-5 minutes until the shells open. Throw away any mussels that stay closed. Drain the mussels over a bowl to reserve the cooking liquid. Let this liquid settle for 5 minutes.
Pour the reserved mussel liquid into the pan containing the chicken and vegetables. Stir in the infused saffron and the chicken stock, then allow the mixture to cool before chilling it until you are ready to serve. This stage can be prepared up to 3 hours in advance.
When ready to serve, cook the tagliatelle according to the packet instructions. Reheat the chicken and vegetable mixture, letting it simmer for 2 minutes. Add the prawns and cook for 1 minute, then stir in the double cream and cook for 2-3 minutes more. Mix in the cooked mussels, chopped parsley, and seasoning. Gently toss everything to heat it through. Drain the cooked tagliatelle and combine it with the sauce. Serve immediately with lemon wedges.

Nutrition (per serving)

Calories724 kcal

Fat33 g

Saturates16 g

Carbs57 g

Fibre6 g

Protein49 g

Sodium1416 mg

Salt3 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinespanish