Seafood Pasta in Saffron-chili Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s), finely diced
- 1 clove garlic, finely diced
- 2 tablespoon oil, neutral
- 300 g seafood, frozen
- 1 dash vermouth, Noilly Prat (alternatively dry white wine)
- 300 ml fish stock
- 1 can saffron powder, (or threads)
- 1 pinch (s) chili powder
- 150 ml cream
- 250 g pasta, your choice
Print Recipe
Pin Recipe Instructions
- This recipe is meant to be a quick fix. Made quickly, ingredients in stock and tasty too.
- Fry the onion and garlic in the heated oil. They should only take on color easily. Add the frozen seafood, fry briefly and take out again.
- Boil off the base of the sauce with Noilly Prat. Add the fish stock with saffron and chilli and reduce. When the liquid is reduced to about half, add the cream and reduce to the desired consistency. Add the seafood, switch off the platter or set it as small as possible and let everything soak for a short time.
- Serve with cooked pasta of your choice.
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