Seafood tagliatelle, Spanish-style

Seafood tagliatelle, Spanish-style

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(12 ratings)

Cook: 50 mins - 1 hr

More effort

Serves 6
Taste the sunshine flavours

Nutrition and extra info

Nutrition: per serving

  • kcal724
  • fat33g
  • saturates16g
  • carbs57g
  • sugars0g
  • fibre6g
  • protein49g
  • salt3.54g
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Ingredients

  • large pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 boneless and skinless chicken breasts, cut into small chunks
  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 2 bay leaves
  • 2 red pepper, seeded and sliced
  • 175g fresh or frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 175g fresh or frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 150ml white wine
  • 650g fresh mussels
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 425ml chicken stock
  • 400g tagliatelle
  • 450g large peeled raw prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 284ml carton double cream
  • large handful chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments (11)

pumphrey09's picture
5

Really enjoyed this dish. Instead of the trouble of cooking the mussels, I added a packet of mussels in white wine sauce at the end of the recipe. (You can find these in the chilled fish section of most supermarkets.) Also used 50% creme fraiche instead of cream to cut down on the calories!

heleneena's picture
5

Really delicious meal, and very easy to make! I made it for a dinner party last night and it went down a storm! I am so pleased I will definitely be making it again. I was a bit worried that the sauce would be too thin, but as soon as you add the cream, the consistency is perfect. You do need to include the saffron, because it adds a very delicate flavour and gives the dish a lovely rich colour. I followed the recipe exactly except I added a pinch of chilli flakes (which gave it a bit of warmth) and a handful of black olives (which looked & tasted really nice!). I also served with garlic bread which complemented it perfectly. I would definitely recommend!

scorpioy2k1986's picture
5

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

lyegreen's picture
5

Simply fabulous.

littleangel38's picture
5

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!

bgoeppert's picture
5

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.

lynnee's picture
5

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.

caraclinch's picture

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

suefid's picture
4

Excellent, easy meal - we never tire of it.

dhoore's picture
4

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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