Prawn and Kale Orzo

Course Dinner
Cuisine Italian
Keyword Kale, Orzo, Pasta, Prawn, Seafood
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people


  • 2 shallots peeled and finely chopped
  • 50 ml white wine
  • 2 cloves garlic peeled and finely sliced
  • 120 g orzo
  • parsley finely chopped
  • 0.25 tsp smoked paprika
  • 0.25 tsp chilli flakes
  • 100 g tomatoes diced
  • pinch saffron
  • 0.25 tsp fennel seeds
  • 500 ml fish stock
  • 10 frozen prawns
  • 100 g kale leaves stems removed and leaves roughly chopped


  • In a large, deep-sided frying pan, fry the shallots in a little oil for 5-10 minutes until soft but not coloured. Add the wine and cook for a couple more minutes until it has mostly evaporated.
  • Add the garlic, smoked paprika, chilli flakes, fennel seeds and orzo. Fry the orzo for a couple of minutes before introducing the tomatoes and saffron to the pan.
  • Add half the stock. Simmer gently, giving it an occasional stir, until the stock is absorbed.
  • Add the rest of the stock in batches until the orzo is cooked through, but has a tiny bit of chewiness; this will take around 20-30 minutes. You may need a little less or more stock depending on the size of your orzo.
  • Add the prawns and the kale leaves and cook for a couple of minutes until the prawns are defrosted and the leaves have wilted and then serve.


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