Moreton Bay bug, cuttlefish and orzo saffron broth


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

"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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool