Make a low-fat, satisfying dish in minutes – ideal for Friday nights
Ready in 20 mins
Nutrition per serving
Share this recipe
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can of chopped tomatoes
1l chicken stock (from a cube is fine)
300g spaghetti, roughly broken
240g pack frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges to serve
Make it Spanish-style Add a pinch of saffron and a little white wine along with the tomatoes.
Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with parsley and serve with lemon wedges.