Seafood tagliatelle, Spanish-style

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Good Food

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1. Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.
2. Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.
3. Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
4. Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.
5. To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.

Per serving

724 kcalories, protein 49g, carbohydrate 57g, fat 33 g, saturated fat 16g, fibre 6g, salt 3.54 g

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• D'hoore

  04 December 2007

  D'hoore rated this recipe

  

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• D'hoore

  05 December 2007

  D'hoore commented on this recipe

  Indeed a marvellous-Madrid-meal... or some Costa... whatever. Very nice without chicken, not to say even better... pure sea flavour!

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• susanfidler

  03 January 2008

  susanfidler rated and commented on this recipe

  

  Excellent, easy meal - we never tire of it.

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• Cara C

  24 July 2008

  Cara C commented on this recipe

  Does anyone have any suggestions as to what I could use instead of white wine? I'd prefer to cook it without alcohol... Thanks

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• Aida G

  03 November 2008

  Aida G rated and commented on this recipe

  

  yummy!

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• Lynne

  31 March 2009

  Lynne rated and commented on this recipe

  

  I made it as per the receipe and it was fantastic. I don´t usually use cream but I really enjoyed it. I put a couple of chilli´s in as my guests are chilli lovers. It was easy to do and what was good about it is that you could prepare it all before and the flavour was still was still good.

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• Mermaid

  05 July 2009

  Mermaid rated and commented on this recipe

  

  I've made this recipe a few times and it's always gone down a storm! Found it really easy to make, and think it should be marked down from Moderately Easy to Easy. I put a chili into it too to give it a little kick.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr

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

Per serving

724 kcalories, protein 49g, carbohydrate 57g, fat 33 g, saturated fat 16g, fibre 6g, salt 3.54 g

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