Shellfish, orzo & saffron stew

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 cfinely 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

Procedure

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.