Saffron Barley With Chicken and Shellfish

By JimMac

Ingredients

• 1/4 t saffron threads
• 1/4 cup vegetable stock, heated
• salt
• 10 ounces instant pearl barley
• 1 lb. mussels, scrubbed and de-bearded
• 1 lb. clams, scrubbed
• 1/2 cup dry white wine
• 2 T extra-virgin olive oil, plus extra
• 1 shallot, diced
• 6 ounces chicken breast, skinless, boneless, cut into 3/4-inch pieces
• 4 ounces string beans, cut into 1-inch pieces
• 6 ounces asparagus, trimmed and cut into 1-inch pieces
• freshly ground pepper

Preparation

Step 1

Combine the saffron and stock, and keep warm.

Bring a large pot of water to a boil. Add salt and the barley, and cook until al dente, 10 to 12 minutes, then drain.

In a large pot over medium heat, combine the mussels, clams and wine, and cover. Cook until the shells open, about 5 minutes, and remove from the pan. Strain the cooking liquid, and reserve.

In a large skillet over medium heat, warm the oil, and add the shallot. Sauté until it’s soft, then add the chicken. Sauté for 6 minutes, then add the string beans and asparagus, and cook another 4 to 5 minutes.

Season with salt and pepper. Add the barley along with the heated saffron-stock mixture. Stir well, and cook until the liquid is absorbed, about 4 to 5 minutes.

Add the mussels and clams along with 1/4 cup of the reserved cooking liquid. Season with salt and pepper, and drizzle each serving with olive oil.