Global Main course

Saffron Shellfish with White Barley

Name: Saffron Shellfish with White Barley
Prep time: PM0.00T
Cook time: PM45.00T
Total time: PM45.00T
Cuisine: Global

(0)

45Min

Easy

Ingredients

5 Servings

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

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.

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.

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Saffron Shellfish with White Barley

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Instruction

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