Moreton Bay Bug and Cuttlefish Orzo in Saffron Broth Recipe

Moreton Bay Bug and Cuttlefish Orzo in Saffron Broth Recipe

4.8
A culinary masterpiece, this Moreton Bay bug and cuttlefish orzo in saffron broth is a sensory delight. Tender seafood, bathed in a fragrant saffron broth and complemented by delicate orzo, creates a truly unforgettable experience.

Ingredients:

  • 4 cups chicken stock
  • 1/2 teaspoon saffron threads
  • Salt and pepper, to taste
  • 1 cup orzo
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 small fennel bulb, finely chopped
  • 300g Moreton Bay bug tails, cleaned and chopped
  • 200g cuttlefish, cleaned and sliced
  • 1/2 cup white wine
  • 2 tomatoes, chopped
  • Fresh parsley, chopped (for garnish)
  • Extra virgin olive oil (for drizzling)

Instructions:

  1. Prepare the Saffron Broth
    1 Prepare the Saffron Broth

    In a large pot, bring chicken stock to a simmer. Add saffron threads and let them infuse the stock for about 5 minutes. Season with salt and pepper to taste. Keep the broth warm over low heat.

  2. Cook the Orzo
    2 Cook the Orzo

    In a separate pot, cook the orzo according to the package instructions until al dente. Drain and set aside.

  3. Prepare the Seafood
    3 Prepare the Seafood

    Heat olive oil in a large frying pan over medium-high heat. Add chopped onion, garlic, and fennel, cooking until softened. Add the Moreton Bay bug tails and cuttlefish, sautéing until just cooked through. Deglaze the pan with white wine, then add the tomatoes and cook for a few more minutes until the tomatoes soften.

  4. Combine and Serve
    4 Combine and Serve

    Add the cooked orzo to the pan with the seafood. Pour in the warm saffron broth, stirring gently to combine. Cook for a few minutes until everything is heated through. Ladle the mixture into bowls, garnish with chopped parsley and a drizzle of extra virgin olive oil, and serve immediately.

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