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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, August 2012

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A star rating of 4.1 out of 5.11 ratings
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