Saffron Shellfish with White Barley

Name: Saffron Shellfish with White Barley
Cook time: 45 s
Total time: 45 s
Yield: 5
Cuisine: Global
Ingredients: 300 grams White barley; 600 grams Peeled & cleaned shrimps; 150 grams Broad Beans; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1000 milliliters Water; 2 tablespoons Olive oil; 1 large Onions finely chopped; 2 tablespoons White vinegar; 1 pinch Saffron; 1 tablespoon Fresh parsley chopped; 1 tablespoon Chives finely chopped; 2 tablespoons Parmesan cheese grated; 1 pinch Ground Black Pepper

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Easy

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45 Min

Get this all-star, easy-to-follow Saffron Shellfish with White Barley recipe to try at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

5 Servings

White barley

300 g

Peeled & cleaned shrimps

600 g

Green beans

150 g

MAGGI® Chicken Bouillon Less Salt

2 cubes

Water

1000 mL

Olive oil

2 tbsp

Onions, finely chopped

1 large

White vinegar

2 tbsp

Saffron

1 pinch

Parsley, fresh

1 tbsp

Chives, finely chopped

1 tbsp

Parmesan cheese, grated

2 tbsp

Ground Black Pepper

1 pinch

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Nutritional Information

Carbohydrates

68.54 g

Energy

503.99 kcal

Fats

9.09 g

Protein

39.4 g

Recipe steps

8 min

1 min

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Recipe steps

8 min

Step 1

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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

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Recipe steps

8 min

Step 2

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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 asid

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Recipe steps

8 min

Step 3

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Dip the baby broad beans in boiling water for 2 to 3 mins, then drain and slip the beans out of their skins.

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Recipe steps

8 min

Step 4

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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 o

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Recipe steps

8 min

Step 5

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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

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Recipe steps

8 min

Step 6

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

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Recipe steps

8 min

Step 7

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

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Recipe steps

8 min

Step 8

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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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