INGREDIENTS:
- 1 tbsp olive oil
- 1 onion - chopped
- 1 garlic clove - chopped
- 1 tsp paprika
- 400g can chopped tomatoes
- 1l chicken stock (from a cube is fine)
- 300g linguine - or spaghetti, roughly broken
- 240g frozen seafood mix - defrosted
- Handful of parsley - leaves, chopped, and lemon wedges, to serve
METHOD:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
