Season’s best! Make the most of early spring produce with these new recipes.
recipes CASSIE BEST and SOPHIE GODWIN photographs PETER CASSIDY.
Shellfish, orzo & saffron stew
good pinch of saffron
12 mussels (about 250g)
12 clams (about 250g)
8 large prawns, shells and heads on
3 tbsp olive or rapeseed oil
2 shallots, finely chopped
1 celery stick, finely chopped
5 garlic cloves, crushed
150ml white wine
500ml fish stock
small pack parsley, finely chopped
extra virgin olive or rapeseed oil, for drizzling
crusty bread, to serve
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.
GOOD TO KNOW low cal • vit c • iron
PER SERVING 426 kcals • fat 13g • saturates 1g • carbs 19g • sugars 2g • fibre 3g • protein 43g • salt 3.0g