- good pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 12 mussels (about 250g)
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
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
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
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.
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.
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.