| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 5g | 1g | 65g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 0.6g |
Today, I’ll be sharing one of my all-time favourite recipes, the Saffron and Seafood Pasta. This dish is an alluring amalgamation of flavors that simultaneously transports me to the sun-drenched vineyards of California and the coastal, salt-tinged air of Italy. With each spoonful, you taste the warmth of sun-ripened tomatoes, the delicate notes of saffron, the briny burst of oceanic seafood, and the sharp kick of garlic, all bound together by a hearty swirl of pasta.
A Taste of Health and Happiness
The joy of this Saffron and Seafood Pasta doesn’t just lie in its taste though, it also has a nutritional composition that aligns with the West Coast’s health-conscious approach. Seafood is a fantastic source of lean protein and contains a plenitude of Omega-3 fatty acids, known for supporting heart health. Not to mention, the saffron and garlic in this recipe both hold impressive anti-inflammatory properties. Your palate will revel in the complex flavors, all while your body benefits from the mindful ingredients used.
Food Pairings for Saffron and Seafood Pasta
While the Saffron and Seafood Pasta stands strong as a meal on its own, it pairs beautifully with a crisp, dry white wine such as a Sauvignon Blanc or a light Pinot Grigio, both known for complementing seafood dishes exceptionally well. A fresh side salad, perhaps a classic Caesar or even a simple mixed greens concoction, will provide a crunchy contrast to the pasta. In the vein of the Mediterranean theme, some warm, freshly-baked focaccia bread would tie everything together splendidly.
Resembling a traditional seafood spaghetti, this recipe steps up the game by introducing aromatic saffron, adding an element of sophistication in each satisfying bite. It’s an amazing dish to put together for a family meal – my three children absolutely adore it, with empty plates as proof! Another great thing about this recipe is its flexibility: feel free to add or remove any seafood to cater to your family’s preference. You might also enjoy it with a freshly made gazpacho on the side.
Regardless of how you choose to serve and enjoy the Saffron and Seafood Pasta, it’s bound to bring the sun, sea, and zest of overseas adventure right to your dinner table. Bon Appétit!
What You’ll Need
- 500 grams of mixed seafood (prawns, mussels, calamari)
- 400 grams of pasta
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 pinch of saffron threads, soaked in 2 tablespoons warm water
- ½ cup white wine
- 2 tablespoons olive oil
- 400 grams of canned diced tomatoes
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 tablespoons fresh chopped parsley
- 1 lemon, zest and juice
Method
Step One
Start by heating up the olive oil in a large pan over medium heat. Once hot, add the diced onion and minced garlic to the pan. Sauté until the onions become translucent and the garlic is fragrant. This should take about 3-4 minutes.
Step Two
Increase the heat to high and add the mixed seafood to the pan. Sauté the seafood for a few minutes until it starts to turn opaque. Add the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pan. Allow the wine to reduce for 2-3 minutes.
Step Three
Add the canned diced tomatoes to the pan, along with the saffron threads that have been soaking in water. Stir everything together and then reduce the heat to low. Let this simmer for about 10 minutes.
Step Four
While the seafood and sauce are simmering, start cooking the pasta in another pot according to the package instructions. Once the pasta is cooked, drain it but save a cup of the pasta water.
Step Five
Add the cooked pasta to the seafood and tomato sauce, along with the salt and pepper. If needed, add some of the reserved pasta water to loosen the pasta and sauce. Stir everything together until the pasta is well coated in the sauce.
Step Six
Prior to serving, stir in the fresh chopped parsley and the zest and juice of one lemon. Serve the saffron and seafood pasta while it’s hot, and enjoy!
