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Spanish seafood pasta

Contains pork – recipe is for non-Muslims only
Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice

  • Takes 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 429
  • Carbohydrates 67
  • Saturated Fat 3
  • Sugar 3
  • Protein 24
  • Fat 7
  • Fibre 5
  • Salt 1.2

Nutrition per serving

  • Calories 429
  • Carbohydrates 67
  • Saturated Fat 3
  • Sugar 3
  • Protein 24
  • Fat 7
  • Fibre 5
  • Salt 1.2

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

Method

  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.

  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.

  3. Serve in warm bowls, with the remaining parsley sprinkled on top.

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