Seafood Creamy Tagliatelle,Saffron and White Wine Sauce.
Seafood Creamy Tagliatelle, Spanish-style
• 1/2tsp saffron.
• 3 tbsp olive oil.
• 5 boneless and skinless chicken breasts , cut into 1" pieces.
• 1 medium onion , finely chopped.
• 2 garlic cloves crushed.
• 2 bay leaves.
• 2 red peppers seeded and sliced fine.
• 175g fresh or frozen peas.
• 175g fresh or frozen broad beans.
• 150ml white wine.
500g of fresh cleaned mussels.
175g of prawns(defrosted of fresh).
300g crème fraich
DIRECTIONS Seafood Creamy Tagliatelle,Saffron and White Wine
Put the saffron in a small bowl and pour over 2 tbsp boiling water,set aside to infuse.
Add the olive oil to a large pan put on a hih heat and add the chicken and cook for 6-8 minutes until the chickens just starts to brown stirring them to ensure thourough cooking.
Add in the onions and garlic and cook for 3 minutes until the onions have softened
Add bay leaves and peppers and cook for a further 2-3 minutes more.
Add the peas and broad beans stir then fry for another 2-3 minutes, then remove cover and set on one side.
Pour wine into a large saucepan and bring to a simmer.
Pour in mussels, cover and steam cook for 3-5 minutes or until mussels open.
Throw away any mussels that remain closed.
Pour wine onto the mussels and heat to a simmer for 2 minutes.
Seive the contents over a bowl to drain and contain the mussel wine/ liquid.
Pour the mussel liquid into the pan with the chicken brasts and vegetables add in the saffron and chicken/wine stock then cool and chill everything until ready to serve.
You can prepare this hours in advance ahead.
Cook the tagliatelle as pack instructions.,then drain and set aside in hot pan ready to serve.
Then reheat chicken and wine liquid and and creame fraish simmer for 3 minutes,add in the cook for 1 minute.
The add in the mussels pasley seasoning etc and cook for a further 2-3 minutes more.
Serve on the bed of Tagliatelle with lemon wedges and fresh crusty bread rolls.