Seafood is one of the most popular go to’s in Neapolitan cuisine being so close to the Southern shorelines. This one pot recipe with juicy prawns and mussels in a garlicky white wine sauce is a real taste of Italy.
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Serves: 4
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
For the prawns and mussels
2 cloves garlic, minced
1 tsp sea salt
1 tsp pepper
1 tbsp fresh parsley, roughly chopped, plus more for serving
150g cooked mussel meat
150g cooked king prawns
1 tsp Napolina Olive Oil
For the orzo
1 tbsp Napolina olive oil
100g salted butter
250g Napolina Orzo
400ml fish stock
100ml Italian white wine
4 cloves garlic, minced
1 medium onion, finely chopped
1 tsp saffron
1 tsp chilli flakes
½ lemon, squeezed – plus wedges for serving
Salt and pepper to taste
Method:
1. In a bowl add the prawns and mussels. Then add 1 tsp of Napolina olive oil, garlic, salt and pepper, chopped parsley and mix together well then set aside.
2. In a large frying pan add 1 tbsp of Napolina olive oil, butter, garlic and onion then sweat on a medium heat for a few mins until soft and translucent.
3. Add in the orzo and mix in with the butter onions and garlic then deglaze with the white wine. Then add in the fish stock, saffron, chilli flakes, the juice of half a lemon and salt and pepper to your liking, then mix together until all combined.
4. Next add in the marinated prawns and mussels and cook gently on a simmering heat for around 15 mins until the orzo has absorbed all of the stock and has become thick and creamy.
5. Serve up into four bowls and drizzle with a wedge of lemon and enjoy
[Music] Seafood is one of the most popular Goos in Neapolitan Cuisine being so close to the Southern shorelands and this one pot recipe with Juicy prawns and muscles in a garlicky white wine sauce is a real taste of an Italian summer start by adding your prawns and muscles to a bowl and then drizzle over some napolina olive oil B butter salt and pepper garlic and chopped parsley and mix together then leavea to marinate next add another drizzle of napolina olive oil to a large pan add the butter and garlic and onion and sweat on medium heat for a few minutes until they become soft and translucent next you want to mix in the oo thoroughly then pour in the white wine followed by the fish stock then add some salt and pepper to your liking followed by the saffron chili flakes and a juice of half a lemon and then mix together until all combined add the marinated PRS and muscles and simmer on a medium to low heat until the oo has soaked up all of the liquid becomes thick and creamy just like this then serve up into four bowls and squeeze a juicy wedge of lemon over the top and dig into this delicious summer recipe that will have you dining our Fresco in no time at all