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Seafood and saffron soup

You'll need

  • 60 ml (¼ cup)
  • olive oil
  • 2
  • small onions, finely chopped
  • 2
  • garlic cloves, finely chopped
  • 2
  • fresh bay leaves
  • 2
  • large tomatoes, finely chopped
  • 60 gm
  • jamón or prosciutto, finely chopped
  • 300 gm
  • vongole, soaked in cold water for 10 minutes, drained
  • 90 gm
  • medium-grain rice, such as Calasparra (see note)
  • 120 ml
  • dry white wine
  • 1
  • pinch of saffron threads
  • 1 tsp
  • lemon juice
  • 12
  • medium green prawns, peeled, cleaned, tails intact
  • ¼
  • cup finely chopped flat-leaf parsley
  • To serve:
  • crusty bread

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add onion, garlic and bay leaves and sauté until onion is soft and translucent (3-5 minutes). Add tomato and jamón, increase heat to high and cook until almost all liquid evaporates (5 minutes). Remove from heat and set aside.
  • 02
  • Meanwhile, bring 1.8 litres of water to the boil in a large saucepan over high heat. Add vongole and cook, covered, until vongole open (1-2 minutes), then remove with a slotted spoon and set aside.
  • 03
  • Strain cooking liquid through a fine sieve and return to pan. Add rice, wine, saffron, lemon juice and reserved tomato mixture and bring to the boil over high heat. Reduce heat to low, cover and simmer until rice is just tender (8-10 minutes), adding vongole, prawns and parsley in the final 2 minutes of cooking. Season to taste and serve immediately with crusty bread.
Note Calasparra rice is available from Spanish and select delicatessens.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 20 min cooking (plus soaking)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 20 min cooking (plus soaking)

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