Spanish seafood pasta

Spanish seafood pasta

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(5 ratings)

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Cooking time

Takes 20 mins

Skill level

Easy

Servings

Serves 4

Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
429
protein
24g
carbs
67g
fat
7g
saturates
3g
fibre
5g
sugar
3g
salt
1.2g

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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Method

  1. 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.
  2. 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.
  3. Serve in warm bowls, with the remaining parsley sprinkled on top.

Recipe from Good Food magazine, August 2012

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Comments

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caffers21's picture

I used paprika instead of saffron and used cod fillet. A great combo with the chorizo. Delicious.

Olivoyl's picture
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It does need more spice otherwise it doesn't taste as good as it looks. Chili, paprika, garlic

archangelrich's picture
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I really really wanted to like this, but it just tasted bland and like a very cheap version of paella.

jerom73's picture
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Very simple, great taste ! Added some spices to have a more "Spanish flavour"
Turned out very good!

pewter's picture
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I thought as I cooked this it would be a disaster.It was fabulous.Orzo is a new find - my guy hates rice and 'pasta' but scoffed this down.Only added mushrooms instead of peas, an orange pepper (as well as jar red peppers) used saffron and some water.

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