Moreton Bay Bug and Cuttlefish Orzo in Saffron Broth Recipe

Preparation Time: 20m
Cook Time: 30m
Total Time: 50m
Servings: 4

2024年7月26日 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
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
In a separate pot, cook the orzo according to the package instructions until al dente. Drain and set aside.
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
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.