- 300 g white barley
- 600 g tiger prawns
- 150 g broad beans
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 liter water
- 2 tablespoons olive oil
- 1 large onion
- 2 tablespoons white vinegar
- 1 teaspoon saffron filaments
- 1 tablespoon fresh parsley
- 1 tablespoon chives
- 2 tablespoons parmesan cheese
- 1 pinch ground black pepper
INGREDIENTS
Saffron Shellfish with White Barley with
Saffron Shellfish with White Barley with
- 300 g white barley
- 600 g tiger prawns
- 150 g broad beans
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 liter water
- 2 tablespoons olive oil
- 1 large onion
- 2 tablespoons white vinegar
- 1 teaspoon saffron filaments
- 1 tablespoon fresh parsley
- 1 tablespoon chives
- 2 tablespoons parmesan cheese
- 1 pinch ground black pepper
NUTRITIONAL INFORMATION
Saffron Shellfish with White Barley with
Saffron Shellfish with White Barley with
- Energy 534 (Kcal)
- Protein 40 (g)
- Carbohydrate 71 (g)
- Total Fat 11 (g)
HOW TO PREPARE
Saffron Shellfish with White Barley with
Saffron Shellfish with White Barley with
1
Bring a large pan of water to boil. Add the barley to the hot water for 5 minutes, then drain and spread on a tray. Cover and set aside until ready to cook; or chill if you are several hours ahead of serving.
2
Peel and remove the dark intestinal thread of the prawns. Dip the prawns in boiling water for a maximum of 30 seconds, and then refresh in cold water and set aside.
3
Dip the baby broad beans in boiling water for 2 to 3 minutes, then drain and slip the beans out of their skins.
4
Prepare a chicken stock by combining the 2 MAGGI Less Salt Chicken Stock cubes and 1 liter of water; bring to a simmer in a pan. Meanwhile, heat the olive oil in a larger pan and sauté the shallot for 3 minutes until softened, and then stir in the barley. Cook for about 2 minutes, stirring frequently. Add the white vinegar and reduce the heat.
5
Add the chicken stock and stir until absorbed. Then add the broad beans and stir gently. Once this stock is absorbed, check the barley grains. If they are still a little chalky, then add 1 cup of water (this stage only takes 10 minutes.)
6
To prepare saffron water, mix the teaspoon of saffron strands with 3 to 4 tablespoons boiling water, then cool.
7
When the barley is creamy, stir in the saffron water followed by the herbs and parmesan.
8
Divide the barley between warmed bowls. Arrange the prawns on top and scatter with parmesan shavings and ground black pepper. Serve immediately.
REVIEWS
Saffron Shellfish with White Barley with