Seafood barley orzotto with cherry tomatoes

Ingredients

For 1 serving

• Pearl barley60 g
• Mussels600 g
• Squid100 g
• Shrimp80 g
• Cherry tomatoes100 g
• Garlic1 clove
• Fish stock450 ml
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, fish, celery, sulphites,

Method

1. Scrub the mussels under cold water and pull off the beards. Put them in a lidded frying pan over high heat for 3–4 minutes, shaking, until they open; discard any that stay closed, shell them and strain the liquid through a fine sieve. Warm the fish stock and keep it hot.
2. Peel the prawns and remove the dark vein along the back; cut the cleaned squid into rings about 1 cm wide; halve the cherry tomatoes; chop the parsley and crush the garlic clove. Rinse the pearl barley.
3. Heat the olive oil in a saucepan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden. Add the barley and toast for 2 minutes, stirring; pour in the white wine and let it bubble away until you can no longer smell the alcohol. Add the tomatoes.
4. Cook for 30 minutes over medium heat, adding the hot stock and mussel liquid a ladle at a time and stirring often, until the barley is tender and creamy. Taste and add salt only if needed: the mussel liquid is already salty.
5. Remove the garlic, add the squid and prawns and cook for 4 minutes, until the prawns are pink and the squid opaque; then add the shelled mussels and warm them for a minute.
6. Turn off the heat and finish with the chopped parsley.