How to Cook Spanish-style Seafood Tagiatelle

Serves: 6

Preparation time: 5 mins

Cooking time: 30 mins

Ingredients needed to make Spanish-style Seafood Tagiatelle:

• 400 gm tagliatelle
• 3 chicken breasts, chopped into small chunks
• 650 gm mussels
• 450 gm raw prawns, peeled
• 2 red peppers, seeded and sliced
• 1 onion, finely chopped
• 175 gm frozen peas
• 2 garlic cloves, crushed
• 175 gm broad beans
• 280 ml double cream
• 3 tbsp olive oil
• 2 bay leaves
• Large pinch saffron
• 150 ml white wine
• 425 ml chicken stock
• Handful of fresh parsley, chopped

Cooking instructions for Spanish-style Seafood Tagiatelle:

:

• Soak the saffron in a couple of tbsp boiling water and set aside until the saffron infuses its flavour into the water.
• Drizzle oil in a large saucepan and throw in the chicken chunks
• Stir fry for about 5-6 minutes or until it softens and add the onions into it.
• Continue to sauté for another 3-4 minutes, stirring often, until it turns tender.
• Drop the bay leaves into it, followed by the peppers and stir them well together to mix properly.
• Cook them for about 5 minutes and stir in the broad beans as well as the peas.
• Stir fry the veggies further for a couple of minutes and set aside.
• Add a splash of wine into a large saucepan and heat it until it begins to simmer.
• Plop in the mussels, put a lid on and cook for about 5 minutes or until they snap open; throw away the chopped mussels.
• Tip them into a colander to drain and reserve the strained cooking liquid; let it rest for about 5 minutes.
• Pour the strained liquid into a saucepan and return the sautéed veggies-chicken into it.
• Pour in the soaked saffron, along with the chicken stock and stir them all together to mix well.
•  Leave them in a fridge for about 3 hours to chill.
• Cook the tagliatelle in salted boiling water, as per package instructions until properly cooked.
• Reheat the chicken-veggie mixture over moderate heat and bring it to a simmer.
• Cook likewise for a couple of minutes and stir in the prawns.
• Continue to cook for a minute and whisk in the cream.
• Cook further for another couple of minutes and toss in the mussels.
• Sprinkle the parsley on top, along with a dash of seasonings and give it a good stir to mix well.
• Stir the pasta to the sauce and pour it into serving plates.
• Serve warm alongside lemon wedges.

Image credit: Wikimedia Commons

Last Updated on February 14, 2013 by