Adapted from Nigella 👍
600g mixed seafo
1 jar passata
250ml dry white wine
1 can diced tomatoes
8 spring onions, sliced
3 cloves garlic, grated
1 pinch saffron threads
259ml water boiling
Fresh crusty bread to serve
Place the saffron threads into a bowl with the boiling water. Leave to soak.
In a large pan add olive oil and garlic and cook on medium heat for a few minutes. Add the wine and cook for 4 minutes.
Add 3 stalks fresh thyme, cook for another minute.
Next add the spring onions, passata and tomatoes and saffron water and increase the heat to reduce and thicken the sauce slightly around 8 minutes.
Add the seafood, mix through gently cook on medium heat for 4 minutes.
Serve piping hot with crusty bread and a sprinkle of fresh thyme.
This is quick and easy and great to do on any week night for a delicious dinner. Switch up and add chilli or paprika.