Name: Spanish seafood pasta
Total time: 20 min
Yield: 4
Cuisine: Spanish
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

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Spanish seafood pasta

Spanish seafood pasta

Lucy Netherton

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Serves 4

Easy

Total time: 20 mins

Takes 20 mins

A star rating of 4.1 out of 5.11 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal429
fat7g
saturates3g
carbs67g
sugars3g
fibre5g
protein24g
salt1.2g

low

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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