Ingredients

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
50ml Pernod
500ml fish stock
200g orzo small pack parsley, finely chopped
extra virgin olive or rapeseed oil, for drizzling
crusty bread, to serve
Season’s best! Make the most of early spring produce with these new recipes.

Instructions

1.1 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.
2.2 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.
3.3 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.

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

SERVES 4

Ingredients

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
50ml Pernod
500ml fish stock
200g orzo
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

Leave a Reply