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Moreton Bay bug, cuttlefish and orzo saffron broth

Moreton Bay bug, cuttlefish and orzo saffron broth

“Would you please ask chef Glenn Bowman to provide the recipe for his delightfully hearty orzo dish, served with Moreton Bay bug meat and cuttlefish at Alegria in Sunshine Beach? It was divine – I still remember the taste of the saffron broth.”
Kimberlee Cosgrave, Peregian Beach, Qld

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Moreton Bay bug, cuttlefish and orzo saffron broth

Serves 6
250 ml (1 cup)   tomato sugo (see note)
Pinch   of saffron threads
Pinch   of smoked paprika
200 gm   orzo (see note)
500 gm (about 8 bugs)   Moreton Bay bug meat, cut into 3cm pieces
1   bulb of baby fennel, thinly sliced
160 gm (1 cup)   podded peas (about 400gm unpodded), blanched
¼ cup   each of finely chopped basil, chives and flat-leaf parsley
20 gm   butter
To taste:   lemon juice
1 tbsp   olive oil
500 gm (about 12)   cuttlefish, cleaned, inside flesh scored
To serve:   lemon cheeks
Broth
1.5 litres   fish stock
1   stalk of lemon grass, coarsely chopped
1   small red chilli, coarsely chopped
¾ cup   coarsely chopped coriander stalks and roots
1   clove of garlic, coarsely chopped
3 cm   piece of ginger, thinly sliced


1 For broth, combine all ingredients in a saucepan over medium heat, bring to the boil, reduce heat to low and simmer for 20-30 minutes, then strain into a bowl, discarding solids.
2 In a heavy-based saucepan, combine 1 litre of broth, tomato sugo, saffron and smoked paprika and bring to the boil over medium heat. Add orzo, return to a simmer and cook for 10 minutes or until al dente. Add bug meat, fennel, peas and herbs, cook for 2 minutes and season to taste with sea salt and freshly ground black pepper. If too thick, dilute with remaining broth. Add butter and lemon juice to taste.
3 Heat olive oil in a frying pan over high heat and cook cuttlefish for 1-2 minutes or until cooked through and golden, then cut into 1cm slices.
4 To serve, ladle broth into bowls, arrange cuttlefish on top and serve immediately with lemon cheeks passed separately.

Note Tomato sugo, also called passata, is puréed tomato sauce, available from supermarkets. Orzo, also known as risoni, is a rice-shaped pasta, available from select delicatessens and supermarkets.

RECIPE Glenn Bowman, Alegria (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Emma Knowles


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