Seafood with ginger and saffron

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 50 g ginger
  • 2 French shallots
  • 1 bunch coriander
  • 2 squid, prepared by the fishmonger
  • 200 ml dry white wine
  • 1 pinch saffron
  • 80 g butter
  • 8 large prawns, peeled
  • 500 g mussels
  • 12 razor clams
  • 12 clams

1 flameproof casserole dish

1 chopping board

Method

Peel and thinly slice the ginger and shallots. Chop the coriander.

Slice the squid tubes into rings.

Put the wine in a flameproof casserole dish with the ginger, saffron and shallots. Bring to the boil, then reduce the heat and cook until reduced by half.

Add the butter, then the seafood, cover the dish with a lid and cook over low heat for 5 minutes.

Scatter with coriander before serving.