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£1.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Taking a few strands at a time, break the spaghetti into small pieces roughly 2-3cm long (or smaller if you wish).
Heat a large, dry sauté or frying pan over a high heat, add the pasta and toast for 5 minutes, stirring frequently, until lightly browned. Tip out into a bowl.
Add the oil to the pan over a high heat and stir fry the garlic for 30 seconds until it starts to colour. Stir in the paprika and cook for a few seconds more.
Stir in the tomato pulp, stock, saffron, some seasoning, the toasted pasta and frozen fruits de mer. Bring to the boil, then lower the heat a little, cover and simmer for 10-12 minutes, until the stock is absorbed, the pasta is tender and the seafood piping hot throughut. Sprinkle with parsley and serve with the lemon wedges for squeezing over.
Serve with a crisp green salad on the side, or you may like to add shelled fresh or frozen peas or broad beans for the last 5 minutes of cooking time.
Typical values per serving when made using specific products in recipe
Energy | 1,870kJ/ 443kcals |
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Fat | 9g |
Saturated Fat | 1.6g |
Carbohydrates | 53g |
Sugars | 3.3g |
Fibre | 5.5g |
Protein | 35g |
Salt | 0.7g |
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