Go Back

Mixed seafood chilli

If you have a pack of mixed seafood in your freezer, you can make a quick and easy chilli for a midweek supper or laid-back weekend meal. Serve this mixed seafood chilli with boiled rice, flat bread or tortilla wrap.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp dried coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cayenne or to taste
  • 1 Tbsp tomato purée
  • 1 tin cherry tomatoes or 100g fresh cherry tomatoes
  • 1 tin black beans drained
  • 1 small tin sweetcorn drained
  • 1 pack mixed seafood about 350g
  • Coriander leaves or parsley to serve

Method
 

  1. Thinly slice the onion and garlic. Heat the oil in a big saucepan and gently sauté a the onion and garlic.
  2. Add the dried herbs and spices and stir for one minute. Add the tomato purée, stir for a few seconds, then pour in the tinned tomatoes. Rinse the tin with water and pour this into the pan. Season with salt and pepper.
  3. Bring to the boil, then cook for 10 minutes over medium heat to reduce the sauce slightly.
  4. Add the drained beans and corn, cook for another 5 minutes, then add the mixed seafood.
  5. Put the lid on, bring to the boil and cook for 2-5 minutes. (If the seafood was precooked, just bring to the boil and turn off the heat).
  6. Mix in the chopped fresh herbs, season to taste and serve.