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
HighlightNutrientUnit
low inkcal426
fat13g
saturates1g
carbs19g
sugars2g
fibre3g
protein43g
salt3g
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Ingredients

Method

  • 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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