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Seafood humidor with saffron and anisette

The saffron and anisette adds more depth of flavour to this recipe by Michael Diacono, giving this well-loved, summer classic a little twist.

Seafood humidor with saffron and anisette

Ingredients
  • Olive oil
  • ½ fennel
  • Handful cherry tomatoes, halved
  • 500g mussels, cleaned
  • 500g clams, cleaned
  • 1 glass white wine
  • 200g calamari
  • Handful parsley, chopped
  • Handful mint, chopped
  • Handful basil, chopped
  • 6 scallops, cut in half
  • A few strands saffron
  • 1 shot anisette


Method
  1. Heat some olive oil in a pan and add the fennel and the tomatoes.
  2. Add the mussels and the clams.
  3. Add the white wine and cover the pan.
  4. Cut and score the calamari and add to the pan, cover and cook for a few mins.
  5. Add the scallops and season with salt and pepper.
  6. Add the saffron, anisette and fresh herbs.
  7. Cook for a few more mins.
  8. Garnish with more fresh herbs and serve immediately with fresh Maltese bread.


This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017.

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