Ben and Jamie make a Seafood Orzo with a very interesting coastal vegetable as a side dish.
- 4 slices parma ham
- 1 onion
- 3 cloves garlic
- 1 glug olive oil
- 1 handful cherry tomatoes
- 400 grams orzo pasta
- 1 glass white wine
- 1 Other black olives, pitted & halved
- 750 milliliters veg stock
- 1 handful raw king prawns
- 1 bowl mussels
- 400 grams cod fillets
- 1 chunk parmesan
- 1 lemon
- 1 knob butter
- Preheat the oven to 180°C.
- Line a baking tray with greaseproof paper. Lay the parma ham on the greaseproof paper and bake in the oven for 7-9 minutes, until very crisp.
- Steep the saffron in boiling water.
- Peel and finely chop the onion and garlic. Heat the oil with a knob of butter in a large saucepan and chuck in the onion, garlic and cherry tomatoes. Fry until the onions have softened, then add the orzo and toss to coat with the oil.
- Turn the heat up high and pour in the white wine. Let it bubble and reduce by half before adding the saffron, chilli flakes, olives and veg stock.
- Simmer the orzo for about 6-8 minutes until nearly cooked before throwing in the prawns, mussels and cod. Cook for another 3-4 minutes, until the orzo has absorbed most of the liquid and the mussels have opened fully.
- Ladle the orzo onto a large serving platter, dot with blobs of crème fraîche, chopped parsley and grated Parmesan. Toss the washed samphire with a little olive oil, pepper and lemon juice. serve alongside the orzo with the crispy parma ham.