FOOD

Seafood Orzo

Ben and Jamie make a Seafood Orzo with a very interesting coastal vegetable as a side dish.

FOOD

Seafood Orzo

Ben and Jamie make a Seafood Orzo with a very interesting coastal vegetable as a side dish.

Ingredients

  • 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

Steps

  1. Preheat the oven to 180°C.
  2. 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.
  3. Steep the saffron in boiling water.
  4. 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.
  5. 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.
  6. 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.
  7. 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.