Seafood pasta


Ingredients 24
Servings 10
Time 20 minutes

Ingredients

  • 50
    ml
    olive oil
  • 300
    g
    small whole prawns
  • 2
    ml
    saffron or turmeric
  • 200
    g
    small calamari rings
  • 500
    g
    chicken breasts, steamed and sliced
  • 150
    g
    salami, thickly sliced and quartered
  • 18
    mussels, steamed and de-bearded
  • 1
    onion, finely chopped
  • 3
    cloves garlic, crushed
  • 1
    large green pepper, cubed
  • 1
    large red pepper, julienned
  • 2
    chicken stock cubes
  • 1
    kg
    fusilli pasta
  • DRESSING
  • 125
    ml
    olive oil
  • 50
    ml
    cider vinegar
  • 2
    ml
    castor sugar
  • 5
    ml
    chilli paste or to taste
  • 15
    ml
    lemon juice
  • salt and freshly ground black pepper to taste
  • 60
    ml
    freshly chopped parsley
  • 5
    spring onions, sliced
  • 24
    cherry tomatos
  • 1
    lemon, finely grated rind
 

Method

30 minutes
 
Heat 30 ml of oil and cook the prawns together with the saffron. Add the calamari and toss quickly. Add chicken, salami and mussels and set aside. Heat remaining oil and sauté the onion and garlic for 30 seconds. Add the peppers and cook for a further minute. Heat a large pot of water and add the stock cubes. Cook the pasta until al dente, drain and set aside to cool slightly. Mix all dressing ingredients together and pour over the pasta. Add all remaining salad ingredients and toss well to combine. Garnish with lemon wedges and fennel.
 

Read more on: poultry
 

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