Saffron Shellfish with White Barley
This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 8
Bring a large pan of water to boil. Add the barley to the hot water for 5 mins, then drain and spread on a tray. Cover and set aside until ready to cook; or chill if you are several hours ahead of serving.
Step 2 of 8
Peel and remove the dark intestinal thread of the prawns. Dip the prawns in boiling water for a maximum of 30 seconds, and then refresh in cold water and set aside.
Step 3 of 8
Dip the baby broad beans in boiling water for 2 to 3 mins, then drain and slip the beans out of their skins.
Step 4 of 8
Prepare a chicken stock by combining the two MAGGI® Chicken Bouillon Less salt cubes and 1 litre of water; bring to a simmer in a pan. Meanwhile, heat the olive oil in a larger pan and sauté the shallot for 3 mins until softened, and then stir in the barley. Cook for about 2 mins, stirring frequently. Add the white vinegar and reduce the heat.
Step 5 of 8
Add the chicken stock and stir until absorbed. Then add the broad beans and stirgently. Once this stock is absorbed, check the barley grains. If they are still a little chalky, then add 1 cup of water (this stage only takes 10 mins.)
Step 6 of 8
To prepare saffron water, mix the teaspoon of saffron strands with 3 to 4 tablespoons boiling water, then cool.
Step 7 of 8
When the barley is creamy, stir in the saffron water followed by the herbs and Parmesan.
Step 8 of 8
Divide the barley between warmed bowls. Arrange the prawns on top and scatter with Parmesan shavings and ground black pepper. Serve immediately.