藏红花汤莫顿湾虫子和乌贼米粒面食谱

Instructions:

1. 
   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. 
   2 Cook the Orzo

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

3. 
   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. 
   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.