The BBC Good Food logo
Spanish seafood pasta

Spanish seafood pasta

By
A star rating of 4.1 out of 5.11 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Takes 20 mins
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal429
fat7g
saturates3g
carbs67g
sugars3g
fibre5g
protein24g
low insalt1.2g
Advertisement

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 pea
  • 2 tbsp chopped parsley

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.

Goes well with

Recipe from Good Food magazine, August 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content