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Shellfish, orzo & saffron stew

Shellfish, orzo & saffron stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
low inkcal426


  • good pinch of saffron
  • 12 mussels (about 250g)
  • 12 clams (about 250g)
  • 8 large prawns , shells and heads on
  • 3 tbsp olive oil or rapeseed oil
  • 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
  • extra virgin olive oil or rapeseed oil, for drizzling
  • crusty bread , to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2017

Goes well with


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A star rating of 4.7 out of 5.6 ratings

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