Spanish Seafood Pasta Perfection My Sunshine Tagliatelle

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!)