The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 packet orzo (rice-shaped pasta)
1 bag spinach
pinch of saffron
selection of clams, mussels, cod, scallops or queenies, prawns, salmon, prawns and squid
2 cloves of garlic
1 glass white wine
200 ml fish stock
100 g 'barrel-aged' feta
1 sprig rosemary
bunch of parsley
Cook the orzo separately in boiling water until almost al dente, then drain, refresh and reserve.
Chop the shallots finely and gently fry them in a little olive oil. Add the chopped garlic, leave to cook for a few minutes, add the white wine, saffron and fish stock and leave to simmer.
In a pot, cook the mussels until open then do the same for the clams. Dice the salmon and cod. Pan-fry the scallops or queenies very quickly together with the prawns. Slice the squid into rings and leave to sit with olive oil, sea-salt and chopped chilli. Then quickly fry it in a very hot pan.
Was the spinach and shred it. Drain the juices from both the mussels and clams and add to the simmering sauce you began earlier.
Now add the cooked mussels and clams to the pot containing the sauce. Stir in the spinach. Add the cooked orzo followed by the raw salmon and cod and lastly the scallops and prawns. Season to taste and stir in the zest of the lemon. Chop the parsley and rosemary and add these too.
To serve: Crumble the feta onto the orzo; garnish with the squid rings and chopped tomato.