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Ingredients
1 kg Balmain bugs
2 finely chopped shallot
2 clove garlic finely chopped
1 stick of celery finely chopped
1 carrot finely diced
1 small green chilli
10-15 saffron threads
1 litre vegetable stock
1 litre of water
1 bay leaf
4 peeled and seeded tomatoes
Salt and pepper to taste
Splash of olive oil
25-50g butter
150ml cream
1 tbsp finely chopped parsley
Method
Remove the tails from the bugs and peel off the shell, setting the meat to one side place all the shells in a saucepan and cover with the water and stock. Bring to a boil and then simmer for 1 hour
Heat a large saucepan, add a splash of olive oil then quickly fry the shallot, garlic, celery, carrot and chilli for 3-5 minutes, add the saffron and bay leaf then strain the shell stock into the vegetables.
Simmer for around 15 minutes then add the cream and bring to a boil for 10 minutes
Stir in the bug meat, tomatoes, spring onions and butter then serve with chopped parsley.
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