Orzo alla marinara (seafood and barley stew)

Serves 6 Prep time 40 mins, cook 35 mins Heat 250ml water in a large saucepan over high heat, add mussels and vongole, cover with a lid and shake the pan occasionally until the shellfish open (3-5 minutes). Drain through a muslin-lined sieve and reserve shellfish and liquid separately. When shellfish are cool enough to handle, remove meat from shells and set aside. Discard shells.

Heat olive oil in a saucepan over medium heat, add shallot, garlic, fennel seeds, paprika and chilli powder and stir for 1 minute. Add wine, increase heat to high and boil until liquid evaporates (2-3 minutes). Add 750ml reserved cooking liquid, passata, chilli and 1 litre water. Bring to the boil, add barley and simmer until al dente (10-15 minutes). Add peas, simmer until just tender (8-10 minutes), then add fish, calamari and prawns and simmer until just cooked (4-5 minutes). Add shellfish and parsley, season to taste, stir well and serve hot.