Name: Seafood and saffron soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 60 ml olive oil (¼ cup); 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

Seafood and saffron soup

Australian Gourmet Traveller fast Spanish recipe for seafood and saffron soup.

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

60 ml olive oil (¼ cup)

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

Main

1.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.

2.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.

3.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.