8
FOOD
Seafood
humidor with
saffron and
anisette
The saffron and anisette adds more depth of f lavour
to this recipe by Michael Diacono, giving this well-
loved classic a little twist.
• 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
INGREDIENTS 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.
maltatoday | SUNDAY • 20 NOVEMBER 2022
