Seafood tagliatelle, Spanish-style

30-60 minutes 6 servings 800 kcal or less bay leaf bay leaves bbc good food broad bean broad beans chicken breast chicken breasts double cream garlic clove garlic cloves lemon lemons mains mussel mussels noodles onion onions over an hour paella parsley pasta pea peas prawn prawns red pepper red peppers saffron seafood tagiatelle tagliatelle white wine

N/A

Source

Ingredients

large pinch saffron

3 tbsp olive oil

3 boneless and skinless chicken breasts , cut into small chunks

1 medium onion , finely chopped

2 garlic cloves , crushed

2 bay leaves

2 red peppers , seeded and sliced

175g fresh or frozen peas

175g fresh or frozen broad beans

150ml white wine

650g fresh mussels

425ml chicken stock

400g tagliatelle

450g large peeled raw prawns

284ml carton double cream

large handful chopped fresh parsley

lemon wedges, to serve

Method

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.

Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.

Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.

Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.

To serve, cook the tagliatelle as pack instructions. Reheat chicken 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 tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.