Saffron King Prawn Orzo with Garlic and Lemon
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.
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.
Nutrition
Calories: 506kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 274mgSodium: 1239mgPotassium: 481mgFiber: 3gSugar: 3gVitamin A: 836IUVitamin C: 18mgCalcium: 141mgIron: 2mg
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