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Saffron Seafood Spaghettini

This dish was concocted for one of the contributors on Cook Yourself Thin, who loves big, colourful flavours and didn’t want to spend hours in the kitchen when cooking for dinner parties. It relies almost entirely on the quality of the ingredients, so if you are feeling frugal, don’t even bother!
- Harry


  • Squid ink Linguine

  • Little glug Extra Virgin Olive Oil

  • Large pinch Saffron

  • 3 Cloves Garlic grated super fine

  • 2 medium Spanish Onions finely chopped

  • 120 g cured Chorizo Sausages chopped into little cubes

  • small pinch Cinnamon

  • 1 tablespoon Tomato puree

  • 100 ml medium dry sherry such as Amontillado

  • 1 L really good fish stock

  • 600 g Clams

  • 600 g baby Squids

  • 400 g King Prawns

  • 1 orange juice only

  • 1 large Chilli diced super small

  • To finish

  • Small bunch Parsley roughly chopped


  • 1.

    Bring a pan of salted water to the boil and add the linguine. Once cooked, drain, splash a tincy bit of olive oil in to prevent sticking, give it a stir and set aside, covered in cling film and a clean tea towel to keep warm.

  • 2.

    In a large (and I mean family sized) frying pan, heat the olive oil and gently fry off the shellfish until golden. Remove and set aside for later. In the same pan, cook the chorizo, the onion and garlic for about 5 minutes, until the chorizo is starting to crisp, without burning the other two. Pop your saffron, cinnamon, (tomato puree)? in as well as the sherry and let it sizzled down for 2 minutes before adding the stock and half the chopped chilli. Boil uncovered for 10 minutes (the juice will reduce by about a third), before turning down the heat and adding the fish that has been patiently waiting its turn. Simmer super gently for 4 minutes before seasoning with a little salt and serving over the linguine. Finish off by colouring it in with parsley, the rest of the chilli and a set of tongs.

  • Serve with (optional):

  • 1.

    2 small bulbs fennel and 2 firm pears (such as conference) thin but thinly sliced, left to sit in iced water for ten minutes then drained. Dress this with some extra virgin olive oil, sherry vinaigrette (a tbsp to a tsp) and season.


The black linguine in this recipe is a personal favourite, but you could use plain linguine if you fancied it or can’t find squid ink. Also, this simple salad is great here, but you could also do chargrilled ribbons of courgette (see recipe) as a warm substitute. A mandolin (apart from being one of the most glorious words in the English language) is key when ‘thin but thinly’ slicing anything. Super cheap piece of equipment, you’ll never look back.

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