If you love a rich, flavour-packed seafood dish that comes together without hours of stirring, King Prawn Orzo with Tomato and Saffron is the perfect recipe for you. Think of it as the breezier cousin of a traditional risotto. Creamy, fragrant, and bursting with the natural sweetness of prawns, yet far easier to prepare. Unlike risotto, which demands constant attention, this orzo dish is far less high-maintenance while still achieving that luscious, velvety texture.
The secret to packing this dish full of flavour lies in the homemade prawn stock. Instead of using pre-packaged broth, you’ll extract every ounce of flavour from prawn shells and heads, creating an aromatic base that takes this dish to another level. Infused with saffron, tomato, and white wine, the final result is nothing short of spectacular.
Table of Contents
- Ingredient Breakdown
- Homemade Prawn Stock: The Secret to Incredible Depth
- How to Cook the Orzo Perfectly
- Why Saffron is Essential
- The Perfect Prawns: Timing is Everything
- How to Serve King Prawn Orzo with Tomato and Saffron
- Make this Orzo Your Own: Variations and Substitutions
- Want More Recipes Like This?
Ingredient Breakdown
- Whole king prawns (head and shell on) – Essential for making a deeply flavoured stock.
- Saffron threads – Infuses the stock with a golden hue and a delicate floral aroma.
- Orzo – A tiny pasta that cooks quickly and absorbs flavour beautifully, creating a creamy consistency.
- White wine – Adds acidity and enhances the seafood notes with a light, fruity note.
- Homemade prawn stock – The backbone of this dish, infusing the orzo with an incredibly luxurious seafood flavour.
- Extra-virgin olive oil – Helps extract the prawn shells’ natural oils while adding richness to the stock.
- Onion, carrot, celery – A classic trio of aromatics that add depth and balance for a well-rounded broth
- Dried bay leaves – Lends a subtle, earthy note.
- Tomato purée – Concentrated richness for a deep tomato flavour.
- Fresh parsley – Brightens the final dish with a burst of freshness.
Homemade Prawn Stock: The Secret to Incredible Depth
Making your own prawn stock may seem like an extra step, but it’s the defining element of King Prawn Orzo with Tomato and Saffron. Store-bought stocks simply can’t compete with the depth of flavour and intensity you get from simmering prawn shells, aromatics, and saffron together.
Start by peeling and deveining your prawns, setting aside the heads and shells. Sautéing these over high heat unlocks their natural oils, instantly releasing a wave of briny, oceanic aroma. Using a potato masher to crush the shells while they cook further amplifies the flavour. Once golden and fragrant, add water, vegetables, and spices, then let the mixture simmer for an hour. The result? A golden-hued, deeply savoury stock that becomes the backbone of this dish.
Once strained, a final touch of saffron infuses the liquid with an unmistakable warmth and complexity, making it a crucial component of this dish. Keeping the stock warm on low heat ensures the orzo absorbs maximum flavour as it cooks.
How to Cook the Orzo Perfectly
Unlike traditional risotto, which requires constant stirring, orzo is far more forgiving. To build a flavour-packed base, start by gently frying onions in extra-virgin olive oil until soft and translucent. Next, stir in garlic, then the orzo, allowing it to toast slightly for a deeper, nuttier flavour. Tomato purée is added next. Cooking the purée down until its colour has darkened to enhance its natural sweetness is key before deglazing the pan with white wine.
Cooking the orzo in prawn stock allows it to soak up all the richness, creating a silky, risotto-like consistency. The key is to add the stock gradually, about 200 ml at a time, stirring frequently to encourage even absorption. Unlike risotto, where you add stock a ladleful at a time, this method is slightly less labour-intensive yet still delivers that coveted creamy texture.
The key is patience. Adding stock too quickly can result in uneven cooking. Keep stirring and tasting as you go, aiming for tender, al dente orzo that’s coated in a glossy, seafood-infused sauce.
Why Saffron is Essential
Saffron isn’t just for colour, it plays a crucial role in King Prawn Orzo with Tomato and Saffron. This prized spice lends an unmistakable depth, with subtle floral and earthy notes that round out the dish beautifully. Because saffron is so potent, a little goes a long way. Steeping it in the hot prawn stock before adding it to the orzo ensures the flavour is evenly distributed, creating a warm, aromatic backdrop for the juicy prawns and tomato-rich sauce.
The Perfect Prawns: Timing is Everything
King prawns are the star of this dish, and it’s important not to overcook them. Prawns cook in just minutes, which means it’s crucial to add them at the right moment. Stir them in only when the orzo is nearly finished cooking, allowing them to turn pink and opaque in the residual heat. Overcooked prawns can become rubbery, so keeping an eye on them ensures a juicy, tender bite every time.
If you’re feeling indulgent, you can reserve a few whole prawns with the shells on, quickly pan-searing them separately and placing them on top of the final dish for an elegant presentation.
How to Serve King Prawn Orzo with Tomato and Saffron
This dish is incredibly satisfying on its own, but a few simple garnishes can take it even further. A generous sprinkle of chopped fresh parsley adds brightness, while a squeeze of lemon just before serving enhances the seafood’s natural sweetness. A simple green salad with a lemony dressing makes the perfect side to balance the richness of King Prawn Orzo with Tomato and Saffron.
For a little extra, a drizzle of high-quality extra-virgin olive oil over the finished dish works beautifully. If you love spice, a pinch of Aleppo chilli or chilli flakes will add a gentle heat that complements the saffron and tomato.
Pair it with a crisp white wine like a Sauvignon Blanc or Albariño to balance the dish’s richness. For a heartier meal, serve alongside warm, crusty bread, perfect for soaking up any remaining sauce.
Make this Orzo Your Own: Variations and Substitutions
One of the best things about King Prawn Orzo with Tomato and Saffron is its versatility. While this version highlights prawns and homemade stock, you can easily tailor it to suit different tastes and ingredients:
- Swap the protein: Not a fan of prawns? Try mussels, scallops, or even flaky white fish like cod or halibut.
- Add more seafood: For an even richer seafood dish, mix in calamari or clams towards the end of cooking.
- Spice it up: If you like heat, add a pinch of Aleppo chilli or chilli flakes to the orzo.
- Go creamy: Stir in a spoonful of mascarpone or a drizzle of cream for an ultra-luxurious finish.
However you choose to customise it, the base of this dish remains incredibly flavourful and easy to prepare.
Want More Recipes Like This?
If you’ve enjoyed making this King Prawn Orzo with Tomato and Saffron, why not try some others like it?
- King Prawn Risotto: Packed with umami from homemade prawn stock, this risotto is simple yet deliciously rich and creamy.
- Spicy Tomato and Prawn Pasta: The weeknight hero you’ve been waiting for! A handful of fresh ingredients and under 20 minutes of cooking time.
- Saffron Rice: A simple but flavourful side and almost just as easy to make as regular rice.
- Saffron Risotto: This is my version of the great Milanese classic – it’s rich, creamy and absolutely delicious.
Head over to my Instagram to see how I make these recipes and more!
King Prawn Orzo with Tomato and Saffron
Meet my King Prawn Risotto’s easier, lighter and dairy-free cousin. It uses orzo instead of risotto rice and includes tomato and saffron. This orzotto is less high maintenance than risotto in that the stock is added in four stages rather than by the ladleful. It also comes together much faster as the orzo only needs around 12 minutes to cook.
The star of the show remains the homemade prawn stock, which is out of this world! You’ll need to go the extra mile and buy whole, head-on prawns as it’s the head and shells that pack a flavourful punch and add huge depth of flavour to the stock and finished dish.
- Prep Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
- Category: Pasta
Ingredients
For the homemade prawn stock:
- 800 g raw whole extra-large king prawns (head and shell on), defrosted if frozen
- extra-virgin olive oil
- 1.5 litre water
- 1 onion, quartered
- 1 small carrot, quartered
- 1 celery stick, quartered
- 1 tsp whole black peppercorns
- 1 tsp fine sea salt
- 2 dried bay leaves
- 1 large pinch saffron threads
For the orzo:
- extra-virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 350 g orzo
- 2 tbsps double concentrated tomato purée
- 150 ml white wine
- 1 litre homemade prawn stock (approx.)
- 1 handful fresh flat-leaf parsley, roughly chopped
Instructions
To make the homemade prawn stock:
- Peel and devein the prawns, reserving the head and the shells.
- Heat a splash of extra-virgin olive oil in a saucepan over high heat. Add the prawn heads and shells and cook, stirring frequently, until they turn red and are very fragrant, 3 to 5 minutes. Use a potato masher to firmly smash the heads and shells – this will help release their beautiful flavour.
- Add the remaining stock ingredients and stir to combine. Bring the stock to a simmer. Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally.
- Strain the stock into a clean saucepan – that is, pass it through a fine mesh sieve, leaving the solids behind. Press down on the shells and vegetables to make sure you’re getting all of the liquid. Stir in the saffron threads, cover and keep the warm over very low heat.
To make the orzo:
- Heat a splash of extra-virgin olive oil in a large saucepan over medium heat. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until translucent and softened, around 5 minutes. You want the onion to cook gently without it taking on any colour.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn, then add the orzo and stir well to coat in the oniony/garlicky oil. Cook, stirring constantly, until the orzo begins to darken slightly, 2 to 3 minutes.
- Add the tomato puree and cook until it starts to darken, 2 to 3 minutes.
- Add the white wine and cook, stirring frequently, until the pan is almost dry, around 1 minute.
- Add the homemade prawn stock 200 ml at a time, stirring almost constantly and ensuring the stock is absorbed before adding more. Cook until the orzo is tender and the stock is mostly absorbed but the pan isn’t dry, 12 to 15 minutes. You may not need all the stock.
- Stir in the prawns and cook until they’re cooked through, 2 to 3 minutes. If necessary, add an extra ladleful of stock to ensure that the orzo isn’t dry.
- Remove the saucepan from the heat. Add the parsley and stir well to combine. Taste and adjust seasoning. Divide the orzo between bowls and serve with lemon wedges on the side for squeezing over – enjoy!
