(Gia garlic puree can be added to any recipe that calls for chopped or crushed garlic cloves.
One flat teaspoon of gia puree is equivalent to one clove.)
One tbsp olive oil
One onion, chopped
Two flat teaspoons gia garlic puree
One tbsp gia sundried tomato puree
Two teaspoons of chilli flakes
One teaspoon paprika
One teaspoon mixed herbs
One litre chicken fish or vegetable stock
400g can of chopped tomatoes
240g pack frozen seafood mix, defrosted
Parsley leaves to serve.
Heat olive oil in a deep large frying pan (needs to be able to hold over one litre of stock).
Cook the onion on low heat for five mins, until soft.
Add garlic puree stir for one minute, then add sundried tomato puree, paprika, chilli flakes, mixed herbs, chopped tomatoes and stock, bring to the boil.
Turn down to simmer and add spaghetti.
Cook & stir for six mins, then add the seafood mix.
Cook for four more minutes add chopped parsley leaves, salt and pepper to taste.
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