Spanish seafood pasta
Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 20 mins
Low-fat
- Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
- Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
- Serve in warm bowls, with the remaining parsley sprinkled on top.
PER SERVING
429 kcalories, protein 24.0g, carbohydrate 67.0g, fat 7.0 g, saturated fat 3.0g, fibre 5.0g, sugar 3.0g, salt 1.2 g
Recipe from Good Food magazine, August 2012.
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Ingredients
- 350g short pasta shapes (we used orzo )
- 1 chicken stock cube
- 1 tsp turmeric or a large pinch of saffron strands
- 85g chorizo , diced
- 200g pack mixed cooked seafood
- 2 roasted red peppers ,from a jar, sliced
- 100g frozen peas
- 2 tbsp chopped parsley
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Difficulty and servings
Serves 4
Preparation and cooking times
Takes 20 mins
Low-fat
Ingredients
- 350g short pasta shapes (we used orzo )
- 1 chicken stock cube
- 1 tsp turmeric or a large pinch of saffron strands
- 85g chorizo , diced
- 200g pack mixed cooked seafood
- 2 roasted red peppers ,from a jar, sliced
- 100g frozen peas
- 2 tbsp chopped parsley
PER SERVING
429 kcalories, protein 24.0g, carbohydrate 67.0g, fat 7.0 g, saturated fat 3.0g, fibre 5.0g, sugar 3.0g, salt 1.2 g
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13 September 2012
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08 November 2012
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17 May 2013
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