Spanish Seafood Pasta
This vibrant and flavorful pasta dish combines the smoky richness of chorizo with a medley of mixed seafood, sweet roasted red peppers, and bright green peas. Infused with aromatic turmeric or saffron, this dish is hearty, satisfying, and perfect for a cozy meal at home.
— Constant Cookbook
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 peas
- 2 tbsp chopped parsley
Instructions
- 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.
- 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.
- Serve in warm bowls, with the remaining parsley sprinkled on top.
Yield
Serves 4
Nutrition
- Calories: 429 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.2 milligram of sodium
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