Recipe: Orzo Pasta with Salmon and Jumbo Shrimp

Orzo is pasta that’s treated much like a risotto. The little grains absorb so much flavour and are very versatile. Orzo needs little cooking time so it’s great for a speedy fix at dinner time.

(serves 2)


2 skinless salmon fillets
6 shell on jumbo shrimp or prawns
Juice of half a lemon
200g orzo pasta
600 ml chicken stock
Small bunch of parsley
Half a yellow pepper, diced
Half a red pepper, diced
1/2 a Tsp paprika
Small pinch of saffron threads
Half a small onion, diced
1 garlic clove, finely sliced
1 Tsp tomato puree
Small handful mixed pitted olives
Olive oil
Extra virgin olive oil
Salt and pepper


Place a large frying pan over a medium heat and add a glug of olive oil, add the onion and cook until soft and translucent but not coloured, about 5 minutes. Hold the bunch of parsley tightly together and finely dice the stalks, add to the pan along with the garlic and peppers. Fry for 2-3 minutes more then add the paprika and tomato puree, after a further 2 minutes add the orzo and stir well to coat every grain. Add the chicken stock and the olives and cook for 10-12 minutes, stirring occasionally until the pasta is cooked through and the stock is absorbed, it should still hold a nice oozy sauce consistency at this stage, if you need to loosen it out a bit add a little more boiling water. Season with plenty of salt, black pepper, lemon juice and Extra Virgin Olive oil. Finely chop the parsley leaves and stir through.

While the orzo is cooking you need to bring a griddle pan to temperature over a medium to high heat and start the cooking of the fish. Slice each salmon fillet into two pieces, drizzle the salmon and prawns with a little oil so they are evenly coated and season with salt and pepper. Place the salmon and prawns into the griddle pan and leave them to cook on one side for 5-6 minutes, then flip and finish on the other side for a minute or two more.

To serve the dish spoon the orzo into bowls and top each portion with the salmon and prawns, finish with a drizzle of extra virgin olive oil.

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