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One-pot seafood chilli
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1 tbsp olive oil
500g pack Cooks’ Ingredients Frozen Soffritto Mix
1 clove garlic, crushed
½ x 28g pack fresh coriander, chopped
100g essential Waitrose Greek Style Natural Yogurt
400g pack frozen essential Waitrose Cooked Seafood Selection
10g Old El Paso Season Mix For Fajitas Smokey BBQ (from a 35g pack)
400g can red kidney beans, drained
2 tbsp tomato paste
4 tomatoes, roughly chopped
1. Heat the oil in a large saucepan and cook the soffritto mix for 5 minutes, stirring frequently until softened. Add half the garlic and fry for a further 2 minutes. Mix the rest of the garlic in a small bowl with half the coriander and the yogurt.
2. Tip the frozen seafood into the saucepan with the fajita mix, beans and paste. Cook for 5 minutes until the seafood is completely thawed. Add the tomatoes and cook for a further 6-8 minutes until the tomatoes are softened.
3. Serve in bowls, topped with spoonfuls of the yogurt and the remaining coriander. Try serving with toasted wholemeal pittas.
Cook’s tipIf you’re not keen on mussels or squid, try this recipe using a 350g pack of essential Waitrose Cooked And Peeled Prawns instead.
Typical values per serving:
2 of your 5 a day.