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

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