Savor the Sea with Spanish-style seafood Tagliatelle
A dish that captures the essence of Spain’s coastal cuisine, it’s a symphony of succulent seafood, aromatic spices, and tender pasta. Each twirl of tagliatelle is adorned with the treasures of the sea, making every bite a celebration of culinary craftsmanship.
You can also check out our other Pasta & Noodles or Seafood Recipes.
Spanish-Style Seafood Tagliatelle
The Spanish-style seafood Tagliatelle is a testament to the timeless allure of Spanish gastronomy, where simplicity meets sophistication.
Ingredients
- 1½ lbs fresh mussels
- 1 lb large peeled raw prawns
- 1¾ cups chicken stock
- ¾ cup white wine
- 1 cup double cream
- 3 pcs boneless and skinless chicken breasts cut into small chunks
- 2 pcs red peppers seeded and sliced
- 2 pcs bay leaves
- 1 pc medium-size onion finely chopped
- 14 oz tagliatelle
- 6 oz fresh or frozen broad beans
- 6 oz fresh or frozen peas
- 3 tbsp olive oil
- 2 cloves garlic crushed
- A large handful of chopped fresh parsley
- A large pinch of saffron
- Lemon wedges to serve
Instructions
- Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse.
- Heat the oil in a large, wide pan, add the chicken, and cook for 4-5 minutes.
- Add the onion and garlic and cook for 3-4 minutes until softened. Include bay leaves and peppers and cook for 4-5 minutes more.
- Stir in peas and broad beans and stir-fry for 2-3 minutes. Remove from heat and set aside.
- Pour wine into a large saucepan and bring to a simmer. Add mussels, cover, and cook for 3-5 minutes until mussels open. Discard any that remain closed.
- Drain mussels over a bowl to catch the liquid. Allow to settle for 5 minutes.
- Pour the mussel liquid into the pan with the chicken and vegetables. Add saffron and chicken stock, then cool and chill everything until ready to serve.
- To serve, cook the tagliatelle as per pack instructions. Reheat the chicken mixture and simmer for 2 minutes.
- Add prawns, cook for 1 minute, add cream, and cook for 2-3 minutes more.
- Add mussels, parsley, and seasoning. Toss to heat through.
- Drain the tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.
