Seafood tagliatelle, Spanish-style

Latest comments and suggestions

• D'hoore

  04 December 2007

  D'hoore rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susanfidler

  03 January 2008

  susanfidler rated and commented on this recipe

  

  Excellent, easy meal - we never tire of it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aida G

  03 November 2008

  Aida G rated and commented on this recipe

  

  yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• littleangel

  13 November 2010

  littleangel rated and commented on this recipe

  

  Super Dish. I changed it though. I took out the broad beans and pepper. I didnt use seafood just chicken. You dont need to use saffron the other tastes take it away I added a some mustard and you do need to add the wine! I loved it and its so easy to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivien Baker

  24 April 2011

  Vivien Baker rated and commented on this recipe

  

  Simply fabulous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• scorpioy2k1986

  13 February 2012

  scorpioy2k1986 rated and commented on this recipe

  

  really easy and nice and tasty. im going to use extra thick double cream next time though to make it even creamier.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2216/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Cook 50 - 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.