Mussels and Prawns in Roasted Pepper Sofrito with Creamy Lemon Parsley Farro

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the roasted red pepper on a small tray if you need to warm it through and set aside; if it is already ready to use, simply chop it.

2. 2

   In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 6 g minced garlic (2 cloves) and cook for 30 seconds.

3. 3

   Add the pearled farro to the saucepan and stir for 1 minute to lightly toast it. Pour in 60 ml (1/4 cup) white wine and let it reduce for 1 minute. Add 750 ml (3.2 cups) hot stock and 1/2 tsp salt. Bring to a gentle simmer, lower the heat, and cook for 22 to 25 minutes, stirring occasionally, until the farro is tender and creamy.

4. 4

   While the farro cooks, heat a wide skillet or shallow casserole over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add any remaining onion if available, or continue directly with the chopped roasted red pepper, crushed tomato, remaining garlic, sweet paprika, and red pepper flakes. Cook for 5 to 6 minutes, stirring, until a thick sofrito forms.

5. 5

   Pour the remaining 60 ml (1/4 cup) white wine into the sofrito and cook for 1 minute. Add the mussels, cover the skillet, and cook for 4 to 5 minutes until they open. Discard any mussels that do not open.

6. 6

   Uncover, add the prawns to the mussel sofrito, and cook for 2 to 3 minutes until the prawns are pink and just firm. Stir in 15 g (1 tbsp) butter and half of the chopped parsley. Season with some of the salt and black pepper.

7. 7

   When the farro is ready, turn off the heat and add the remaining 15 g (1 tbsp) butter, the lemon zest, 2 tbsp lemon juice, and the rest of the parsley. Mix well and adjust with salt and pepper.

8. 8

   If you want an extra-hot finish, place the seafood skillet in the oven for 2 minutes at 220 °C / 425 °F, just to intensify the heat without overcooking the prawns.

9. 9

   Spoon the creamy farro onto each plate and top with the mussels and prawns in roasted pepper sofrito. Divide the pan juices over each serving and serve immediately.