Smoky seafood pasta

Name: Smoky seafood pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 150 g Essential Spaghetti, broken into roughly 3cm pieces (see Cook’s Tip); 2 clove/s garlic; 3 tbsp Cooks' Ingredients Smoked Tomato Paste; 1¼ tsp smoked paprika; 3 Essential Tomatoes, roughly chopped; 160 g frozen Essential Garden Peas, defrosted; 200 g The Mussel Shack Cooked Seafood Selection; 1 unwaxed lemon, zest and juice of ½, ½ cut into wedges to serve; 3 tbsp half-fat mayonnaise

Inspired by Spanish fideuà, this is a paella-like dish that uses pasta rather than rice.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusstanding

Please 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.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
150g Essential Spaghetti, broken into roughly 3cm pieces (see Cook’s Tip)
2 clove/s garlic
3 tbsp Cooks' Ingredients Smoked Tomato Paste
1¼ tsp smoked paprika
3 Essential Tomatoes, roughly chopped
160g frozen Essential Garden Peas, defrosted
200g The Mussel Shack Cooked Seafood Selection
1 unwaxed lemon, zest and juice of ½, ½ cut into wedges to serve
3 tbsp half-fat mayonnaise

Method

Heat the oil in a large, shallow casserole dish or sauté pan over a medium heat. Add the onion and fry for 3 minutes. Tip in the broken spaghetti and fry for 4-5 minutes, stirring frequently, until the pasta starts to turn golden. Bring a kettle of water to the boil. Add most of the garlic to the pan (reserving about a quarter of a clove), 2 tbsp tomato paste, 1 tsp smoked paprika, the chopped tomatoes and 400ml just-boiled water. Season, stir to combine, then bring to a gentle simmer and cook, stirring every couple of minutes, for 10 minutes or until the pasta is just tender.
Stir the peas and seafood into the pan, then cook for 5 minutes or until everything is piping hot. Add the lemon zest and juice, then taste and season if necessary. Leave to stand for a few minutes before serving.
Meanwhile, mix the mayonnaise with the reserved quarter clove of crushed garlic, remaining 1 tbsp tomato paste and quarter of a teaspoon smoked paprika; season. Divide the pasta between 2 bowls, dollop over the mayonnaise mixture and serve with the lemon wedges for squeezing over.