Spanish seafood pasta
You can never have too many European recipes, so give Spanish seafood pastan a try. This recipe makes 4 servings with 457 calories, 19g of protein, and 10g of fat each. For 98 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 129 people found this recipe to be flavorful and satisfying. It is brought to you by BBC Good Food. It works well as a main course. Head to the store and pick up peas, chorizo, parsley, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. If you like this recipe, take a look at these similar recipes: Spanish seafood rice, Seafood Spanish Rice, and Spanish Seafood Salad.
Servings: 4
Ingredients:
1 chicken stock cube
85g chorizo, diced
2 tbsp chopped parsley
100g frozen peas
2 roasted red peppers,from a jar, sliced
1 tsp turmeric or a large pinch of saffron strands
200g pack mixed cooked seafood
350g short pasta shapes (we used orzo )
Equipment:
frying pan
bowl
Cooking instruction summary:
Cook the pasta in lots of waterfollowing pack instructions, withthe stock cube and half the turmericor saffron. About 7 mins beforethe pasta is cooked, tip the chorizointo a frying pan and cook over amedium heat for 5 mins until slightlycrisp. Tip out some of the fat, thenadd the remaining turmeric orsaffron, seafood, peppers and peas.Drain the pasta, reserving someof the stock. Tip the pasta backinto the pan, add the chorizo andseafood mixture and a splash ofthe reserved stock, and heatthrough. Stir in most of the parsley.Serve in warm bowls, with theremaining parsley sprinkled on top.
Step by step:
1. Cook the pasta in lots of waterfollowing pack instructions, withthe stock cube and half the turmericor saffron. About 7 mins beforethe pasta is cooked, tip the chorizointo a frying pan and cook over amedium heat for 5 mins until slightlycrisp. Tip out some of the fat, thenadd the remaining turmeric orsaffron, seafood, peppers and peas.
2. Drain the pasta, reserving someof the stock. Tip the pasta backinto the pan, add the chorizo andseafood mixture and a splash ofthe reserved stock, and heatthrough. Stir in most of the parsley.
3. Serve in warm bowls, with theremaining parsley sprinkled on top.
Nutrition Information:
