Clam, rice and saffron stew - PHOTO 3

Serves 4

Note: it is important to use a good quality saffron for this recipe.

Ingredients

- a generous pinch of saffron

- 12 mussels (about 250 g)

- 12 clams (about 250g)

- 8 large shrimps, without shell and head

- 3 tablespoons olive oil or rapeseed oil

- 2 onions, finely chopped

- 1 celery stick, finely chopped

- 5 cloves garlic, crushed

- 150 ml white wine

- 50 ml of Pernod

- 500 ml fish soup

- 200 g rice

- small bunch parsley, finely chopped

- extra virgin olive oil or rapeseed oil for drizzling

- crusty bread for serving

INSTRUCTIONS

- STEP 1

Bring to a boil, place the saffron in a small bowl, pour in 100 ml of hot water and set aside to infuse. Tip the mussels and clams into a large colander and rinse under cold water. Scrub the clams and remove any fibrous stumps. Discard any that don't close when you tap them on the edge of the sink. Use a small, serrated knife to cut the back of the shrimp through the shell, removing any black innards you find

- STEP 2

Heat the oil in a large frying pan or deep frying pan. Add the onion, celery and garlic and fry over low heat for a few minutes until they begin to soften. Add the wine and Pernod, and bring to the boil. Simmer for 1-2 minutes, then add the stock, saffron with the softening liquid and some seasoning. When boiling, reduce to a simmer and add the rice. Cover the pan with a lid and cook for 4 minutes.

- STEP 3

Add shellfish, cover again and cook another 5 min until rice is cooked, shrimp are pink and shells are all open (discard any that aren't). Sprinkle with parsley and serve in bowls with a drizzle of oil and crusty bread. Note: it's important to use good quality saffron for this recipe.

Enjoy!