Total Preparations time: 40 minutes, Serve: 4
Nutritional Info: Calories: 146, Fat: 2g, Protein: 10g, Carb: 22g
Cuisine: Spanish
Ingredients:
- 12 clams about 250g
- Good pinch of saffron
- 8 large prawns shells and heads on
- 12 mussels about 250g
- 2 shallots finely crushed
- 3 tablespoon olive oil or rapeseed oil
- Small pack parsley finely crushed
- 150ml white wine
- 1 celery stick finely crushed
- 50ml Pernod
- 5 garlic cloves chopped
- 500ml fish stock
- Crusty bread to serve
- 200g orzo
- Extra virgin olive/rapeseed oil to drizzling
Instructions:
Step 1
Bring the kettle to a boil and place the saffron in a small bowl with 100ml hot water. Set aside to steep. Rinse the mussels and clams under cold water in a large colander.
Step 2
Scrub the shells and remove any stringy beards that remain. Discard any that do not close properly when tapped on the sink’s side. Cut down the prawn backs with a small, serrated knife, removing any black entrails found through the shells.
Step 3
Take the large casserole dish/deep frying pan; heat the oil. Fry the shallots, celery, and garlic for a few minutes over low heat until they begin to soften.
Step 4
Bring the wine and Pernod to a boil. Simmer for 1-2 minutes, add the stock, saffron, and steeping liquid, and season with salt and pepper. Reduce to low heat and stir in the orzo. Cook, covered with a lid, for 4 minutes.
Step 5
Recover and cook for an additional 5 minutes, or until the pasta is cooked, the prawns are pink, and the shells are all open (discard any that are not).
Last Step
Serve garnished with parsley in bowls alongside a drizzle of oil and crusty bread.