Shellfish, orzo & saffron stew

Shellfish, orzo & saffron stew

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(1 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Serves 4

The perfect choice for a small, informal gathering, take this dig-in dish of mussels, clams, prawns and orzo pasta to the table and serve with crusty bread

Nutrition and extra info

Nutrition: per serving

  • kcal426
  • fat13g
  • saturates1g
  • carbs19g
  • sugars2g
  • fibre3g
  • protein43g
  • salt3g
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Ingredients

  • good pinch of saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 12 mussels (about 250g)
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 12 clams (about 250g)
  • 8 large prawns, shells and heads on
  • 3 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped
  • 1 celery stick, finely chopped
  • 5 garlic cloves, crushed
  • 150ml white wine
  • 50ml Pernod
  • 500ml fish stock
  • 200g orzo
  • small pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • extra virgin olive oil or rapeseed oil, for drizzling
  • crusty bread, to serve

Method

  1. Boil the kettle, put the saffron in a small bowl, pour over 100ml hot water and set aside to steep. Tip the mussels and clams into a large colander and rinse under cold water. Scrub the shells and pull away any stringy beards. Discard any that don’t close when tapped on the side of the sink. Use a small serrated knife to cut down the prawn backs, through the shells, pulling out any black entrails you find.

  2. Heat the oil in a large casserole dish or deep frying pan. Add the shallots, celery and garlic, and fry over a low heat for a few mins until starting to soften. Add the wine and Pernod, and bring to the boil. Simmer for 1-2 mins, then add the stock, the saffron with its steeping liquid and some seasoning. When bubbling, reduce to a simmer and stir in the orzo. Cover the pan with a lid and cook for 4 mins.

  3. Add the shellfish, re-cover and cook for 5 mins more until the pasta is cooked, the prawns are pink and the shells are all open (discard any that aren’t). Scatter with parsley and serve in bowls with a drizzle of oil and crusty bread.

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