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Saffron Shellfish with White Barley
Global Main course

Saffron Shellfish with White Barley

(0)
45Min
Easy
Recipe Adimo
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Ingredients

5 Servings

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:

ingredient_quantity
recipe ingredient
300  g
White barley
600  g
Peeled & cleaned shrimps
150  g
Broad Beans
2  cubes
MAGGI® Chicken Bouillon Less Salt
1000  mL
Water
2  tbsp
Olive oil
1  large
Onions, finely chopped
2  tbsp
White vinegar
1  pinch
Saffron
1  tbsp
Fresh parsley, chopped
1  tbsp
Chives, finely chopped
2  tbsp
Parmesan cheese, grated
1  pinch
Ground Black Pepper
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Nutrition Value

Energy
503.99 kcal
Protein
39.4 g
Carbohydrates
68.54 g
Fats
9.09 g
Information per serving

Instruction

45 Minutes
  • Step 1

    1 Min
    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

    1 Min
    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

    1 Min
    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

    1 Min
    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

    1 Min
    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

    1 Min
    To prepare saffron water, mix the teaspoon of saffron strands with 3 to 4 tablespoons boiling water, then cool.
  • Step 7

    1 Min
    When the barley is creamy, stir in the saffron water followed by the herbs and Parmesan.
  • Step 8

    1 Min
    Divide the barley between warmed bowls. Arrange the prawns on top and scatter with Parmesan shavings and ground black pepper. Serve immediately.
Saffron Shellfish with White Barley

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.

Saffron Shellfish with White Barley

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.

Saffron Shellfish with White Barley

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.

Saffron Shellfish with White Barley

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.

Saffron Shellfish with White Barley

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.)

Saffron Shellfish with White Barley

Step 6 of 8

To prepare saffron water, mix the teaspoon of saffron strands with 3 to 4 tablespoons boiling water, then cool.

Saffron Shellfish with White Barley

Step 7 of 8

When the barley is creamy, stir in the saffron water followed by the herbs and Parmesan.

Saffron Shellfish with White Barley

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.

Recipe PDF

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  • Main course

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