Recipes
Ingredients
2 tablespoons olive oil
2 shallots, sliced into rings
1 garlic clove, minced
1 tablespoon Espalette pepper (or Korean chile flake) plus more for seasoning
1 cup orzo
1/4 cup Sherry vinegar
2 cups fish stock (or chicken stock )
Selection of shellfish (2pc prawn, 6pc mahagony clam, 8pc buchon mussel)
2 teaspoons fish sauce
1 teaspoon dill
1 teaspoon parsley
2 tablespoons lemon juice
Kosher salt
Directions
Preheat oven to 350 degrees. In a clay pot over medium-high heat, add olive oil, shallot, garlic and espalette. Add orzo, stir to coat with aromatics. Season with salt and pepper. Deglaze with sherry vinegar and stir until sherry has evaporated. Add stock and fish sauce and stir. Bring to a boil, cover and bake in oven for 10 minutes. Meanwhile, season shellfish. Add shellfish to clay pot, cover and bake for another 10 minutes. Remove from oven and add fresh herbs and lemon juice. Adjust seasoning with salt & espalette, dress with olive oil. EAT !!!
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