Shellfish, orzo & saffron stew

• good pinch of saffron pinch
• mussels↗12

  (about 250g)

• clams↗12

  (about 250g)

• large prawns↗8

  shells and heads on

• olive oil↗3 tbsp tbsp

  or rapeseed oil

• shallots↗2

  finely chopped

• celery stick↗1

  finely chopped

• garlic cloves↗5

  crushed

• white wine↗150ml ml
• Pernod↗50ml ml
• fish stock↗500ml ml
• orzo↗200g g
• small pack parsley↗

  finely chopped

• extra virgin olive oil↗

  or rapeseed oil, for drizzling

• crusty bread↗

  to serve

Step-by-step 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.