Ingredients:

  • Large pinch saffron threads (approx. 0.5g)
  • 2 tablespoons boiling water
  • 3 tablespoons olive oil
  • 3 boneless, skinless chicken breasts, cut into 1-inch chunks (approx. 500g)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 red bell peppers, seeded and sliced
  • 175g (6 oz) fresh or frozen peas
  • 175g (6 oz) fresh or frozen broad beans (fava beans), shelled
  • 150ml (5 fl oz) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 650g (1.4 lbs) fresh mussels, scrubbed and debearded
  • 425ml (14 fl oz) chicken stock (low sodium preferred)
  • 400g (14 oz) fresh or dried tagliatelle pasta
  • 450g (1 lb) large peeled raw prawns (shrimp), deveined
  • 284ml (10 fl oz) double cream (heavy cream)
  • Large handful fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, to serve
  • Crusty bread, for serving (optional, but highly recommended!)

Instructions:

  1. Combine saffron and boiling water; set aside to infuse, releasing its beautiful color and flavour.
  2. Heat olive oil in the large pan. Sauté chicken until lightly browned. Add onion and garlic; cook until softened. Stir in bay leaves and peppers; continue cooking until peppers soften. Add peas and broad beans; stir-fry briefly. Remove from heat; set aside.
  3. Pour wine into the large saucepan; bring to a simmer. Add mussels; cover and steam until they open. Discard any unopened mussels. Drain mussels, reserving the cooking liquid. Let the liquid settle for 5 minutes to remove any grit.
  4. Combine the reserved mussel liquid, saffron infusion, and chicken stock in the pan with the chicken and vegetables. Bring to a simmer and then remove from heat and cool the mixture for serving later. This can be prepared a few hours in advance and stored in the fridge.
  5. Cook tagliatelle according to package directions until al dente.
  6. Reheat the chicken and vegetable mixture. Simmer for 2 minutes. Add prawns; cook until pink. Stir in cream; cook until sauce thickens slightly. Add the cooked mussels and parsley. Season to taste with salt and pepper.
  7. Drain pasta well. Toss the pasta with the sauce. Serve immediately with lemon wedges and crusty bread.