Paccheri with grouper and saffron

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Grouper140 g
• Shallot20 g
• Fish stock100 ml
• Saffron1 pinch
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: gluten, fish, celery,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile heat the fish stock in a small pan and dissolve the saffron in the hot stock; peel the shallot and chop it finely; remove skin and bones from the grouper and cut it into roughly 2 cm cubes; chop the parsley.
3. Add the paccheri and cook for 2 minutes less than the packet time, so they stay very al dente.
4. Meanwhile heat the olive oil in a wide frying pan over low heat and soften the shallot for 2–3 minutes, until translucent; turn to medium heat, add the grouper with a pinch of salt and sear for a minute, turning gently.
5. Pour in the saffron stock and cook for 4 minutes over medium heat, until the fish is opaque and the liquid has reduced slightly.
6. Drain the paccheri and finish them in the sauce for 2 minutes over medium heat, stirring gently, until they absorb the golden juices; finish with the parsley.