SHELLFISH, ORZO & SAFFRON STEW

Shellfish, orzo & saffron stew image

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

Provided by Cassie Best

Time 40m

Number Of Ingredients 15

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Ingredients

good pinch of saffron
12 mussels (about 250g)
12 clams (about 250g)
8 large prawns , shells and heads on
3 tbsp olive oil 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 oil or rapeseed oil, for drizzling
crusty bread , to serve

Steps:

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.

Nutrition Facts : Calories 426 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium