This Saffron King Prawn Orzo with Garlic and Lemon is the ultimate weekend meal. The prawn heads get turned into a quick stock which gives the orzo so much depth, and the saffron brings that subtle warmth and golden colour. Finished with lemon, butter and olive oil, it’s glossy, rich and exactly the kind of thing you’d order at a seaside taverna.
I tried a super similar seafood orzo when I was on an island called Paros in Greece last year. It altered my brain chemistry. Greek is one of my favourite cuisines. If you're after any other greek recipes you'll love my Mediterranean Salmon and Beans, or my Greek Lentil Soup.
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Why you should make this Saffron King Prawn Orzo with Garlic and Lemon
- The prawn stock is the real game changer here. It only takes about 15 minutes but adds a deep, sweet seafood flavour that makes the whole dish taste restaurant-level.
- It looks impressive without being complicated. Big golden prawns on top of saffron orzo always feels a bit special, but it’s actually very doable at home.
Ingredients for Saffron King Prawn Orzo with Garlic and Lemon
- King prawns: These are the star of the dish and give a sweet, meaty flavour. Using the heads and shells for stock adds a huge amount of depth.
- Orzo: Cooks like a pasta but behaves a bit like rice, releasing starch that makes the sauce glossy and silky.
- Saffron: Adds warmth, colour and that subtle floral note that makes the dish feel a bit more elevated.
- Shallots: Builds the base flavour and adds sweetness once softened.
- Celery: Used lightly, it adds background savoury depth without overpowering the prawns.
- Garlic: Brings that savoury punch and ties everything together.
- Tomato paste: Adds richness and a slight acidity, plus deepens the colour of the orzo.
- White wine: Lifts the dish and balances the richness of the butter and prawns.
- Butter: Creates that glossy, emulsified finish and rounds everything out.
- Olive oil: Adds flavour and helps carry the prawn and saffron aromas.
- Lemon: Brightens the whole dish and balances the richness.
- Parsley: Freshness at the end to keep everything light.
See recipe card for quantities.
Instructions for Saffron King Prawn Orzo with Garlic and Lemon
Step 1: Remove heads and peel the prawns
Step 2: make the prawn stock
Step 3: Sauté shallots followed by garlic and chilli flakes, then tomato paste
Step 4: Deglaze with white wine
Step 5: Add prawn stock, simmer and finish with lemon, parsley and butter
Step 6: Grill prawns and assemble dish
Hint: Don’t overcook the prawns. They cook very quickly and will go rubbery if left too long, so add them right at the end or cook separately as in this recipe..
Substitutions
- You can use chicken stock if you really don’t want to make prawn stock, but the flavour won’t be as deep.
- If you don’t have saffron, a small pinch of smoked paprika can add colour and warmth, though it will be a different flavour.
Equipment
I love to grill my prawns in a cast iron pan like this, it gets to a nice high temp, perfect for getting some colour on the prawns without over cooking.
Storage for Saffron King Prawn Orzo with Garlic and Lemon
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or stock to bring back the glossy texture.
Top Tip
Keep the orzo slightly loose. It should be silky and saucy, not dry. Add a splash of stock or water if it thickens too much.
FAQ
You can, but it’s what gives the dish most of its flavour. Even a quick 15-minute stock makes a big difference.
It’s subtle, slightly floral and warm. It shouldn’t overpower the dish, just add depth and colour.
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WATCH HOW TO MAKE THIS RECIPE HERE:
Saffron King Prawn Orzo with Garlic and Lemon
Ingredients
- 800 g giant tiger prawns heads on, about 7 - 8 prawns
- 200 g orzo
- 2 tablespoon olive oil
- 40 g butter plus an extra 10 g for finishing the prawns
- 1 large banana shallot very finely diced
- 1 small celery stalk
- 3 garlic cloves finely chopped
- 1 tablespoon tomato paste
- 120 ml dry white wine
- 600 ml prawn stock from heads and shells
- 0.1 g saffron about 15–20 threads
- 1 strip lemon peel use a peeler
- ½ teaspoon chilli flakes optional
- Salt and black pepper
- 1 tablespoon flat-leaf parsley finely chopped
- 1 lemon juice
- Good olive oil for finishing
Instructions
- Remove the prawn heads and peel the bodies, keeping the tails on if you like. Place the prawn meat in the fridge so it stays firm. Bring a saucepan to medium heat with 1 tablespoon olive oil, put the heads and shells in a saucepan and sauté until prawns are red and toasty. Add celery stalk and ¼ of the shallot along with 750ml of water, followed by the saffron. Bring to a gentle simmer and cook for about 15 minutes, pressing/crushing the heads occasionally with a spoon to release their flavour. Strain through a sieve, pressing firmly on the solids. You should end up with roughly 600 ml strong prawn stock.
- In a wide sauté pan or shallow pot, heat 2 tablespoon of the olive oil and half the butter over medium heat. Add the shallot with a small pinch of salt and cook slowly for 5 - 7 minutes until very soft and slightly sweet but not browned. Add the garlic and chilli flakes and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook it for 1 - 2 minutes until it darkens slightly and smells caramelised. Add the orzo and toast it in the oil for about 1 minute so each grain is coated. Pour in the white wine and let it simmer until mostly reduced.
- Add about 400 ml of the prawn stock the lemon peel. Bring to a gentle simmer. Cook the orzo like a loose risotto for about 8 - 10 minutes, stirring occasionally so the starch releases and the liquid becomes glossy. Add more stock as needed to keep it slightly loose and saucy rather than dry.
- When the orzo is tender but still has a little bite, stir in the remaining butter and mix vigorously for about 30 seconds so the butter emulsifies into the sauce. Remove the lemon peel. Taste and season with salt and black pepper. Add parsley and a squeeze of lemon juice. The texture should be silky and slightly loose.
- While the orzo finishes, cook the prawns. Pat them very dry with paper towel and season with salt and pepper. Heat a large pan until very hot and add a small drizzle of olive oil. Lay the prawns in the pan and cook without moving them for about 45–60 seconds until lightly caramelised. Flip and cook another 30–45 seconds until just cooked through.
- Turn the heat off and add a small knob of butter and a squeeze of lemon juice to the pan. Swirl the pan for about 10 seconds so the butter melts and forms a glossy glaze that coats the prawns.
- Spoon the saffron orzo into bowls, place the prawns on top and drizzle over a little of the buttery prawn glaze from the pan. Finish with extra parsley, a drizzle of good olive oil and a little lemon zest if you like. The orzo should be glossy and loose with sweet, golden prawns sitting on top.
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