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Seafood tagliatelle, Spanish-style

Seafood tagliatelle, Spanish-style

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A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • More effort
  • Serves 6

Taste the sunshine flavours

Nutrition: per serving
NutrientUnit
kcal724
fat33g
saturates16g
carbs57g
sugars0g
fibre6g
protein49g
salt3.54g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2004

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Overall rating

A star rating of 4.5 out of 5.14 ratings
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