Smoky seafood pasta

Smoky seafood pasta

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

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  • 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
  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,779kJ/ 662kcals



Saturated Fat












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5 out of 5 stars1 rating