28. October 2026

Creamy Saffron & Seafood Orzo

A creamy, risotto-style Saffron & Seafood Orzo. Savor tender shrimp, squid, and mussels in a vibrant, golden garlic-saffron broth, perfectly simmered for a rich and flavourful coastal meal.

Ingredients

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

For the Saffron Orzo Base

• 1 ½ cups (300g) dry orzo pasta
• ½ tsp high-quality saffron threads
• 3 cups (720ml) fish stock (warm)
• ½ cup (120ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 medium shallot or small yellow onion, finely diced
• 4 cloves garlic, minced
• ⅓ cup heavy cream or double cream
• ⅓ cup finely grated Parmigiano-Reggiano
• Zest and juice of ½ lemon
• Salt and freshly cracked black pepper, to taste

For the Seafood

• ½ lb (225g) large prawns or shrimp, peeled and deveined
• ½ lb (240g) squid rings/tentacles, sea scallops, or mussels
• 1 tbsp olive oil
• 2 tbsp fresh flat-leaf parsley, finely chopped (for garnish)

Instructions

1. Steep the Saffron:Crush the saffron threads gently between your fingers into a small bowl or measuring cup. Pour ½ cup of the warm stock over the saffron and let it steep for at least 10 minutes to bloom its flavor and deep golden color.
2. Sear the Seafood:Pat the seafood thoroughly dry with paper towels and season lightly with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet or large skillet over medium-high heat. Add the seafood in a single layer and cook briefly (2–3 minutes total for prawns/scallops until pink and opaque). Transfer the seafood to a plate and set aside (do not overcook, as it will warm back up in the pasta later).
3. Build the Flavor Base: In a large pan or Dutch oven, melt the butter with 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
4. Toast the Orzo & Deglaze: Add the dry orzo to the pan and stir continuously for 1–2 minutes to coat the grains in the fat and toast slightly. Pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom, and simmer until the wine is almost fully absorbed.
5. Simmer the Orzo:Pour in the remaining warm stock alongside the steeped saffron liquid. Bring to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer. Cook uncovered for 10–12 minutes, stirring frequently so the orzo doesn't stick to the bottom, until the pasta is al dente and has absorbed most of the liquid.
6. Make it Creamy: Turn the heat to low. Stir in the heavy cream, grated Parmigiano-Reggiano, lemon zest, and lemon juice. Stir continuously until the cheese melts into a smooth, velvety sauce. Taste and adjust with salt and fresh black pepper.
7. Combine and Serve: Gently fold the cooked seafood back into the creamy orzo along with any resting juices on the plate. Let everything warm through together for 1 minute. Remove from heat, scatter chopped fresh parsley over the top, and serve immediately with extra lemon wedges on the side.