Seafood Orzo with Shrimp Broth

Risotto-style orzo with squid, prawns, clams and tomatoes.

Cooking time ≈ 50 min

Estimated nutrition · Per serving
≈ 570 kcal · Protein 28 g · Carbs 59 g · Fat 22 g

Ingredients

• orzo - 250 g
• extra virgin olive oil - 4-5 tbsp
• shallot - 1 medium
• garlic - 2 cloves
• dry white wine - 120-150 ml
• tomato paste - 1 tbsp
• paprika - 1 tsp
• dried oregano - ½ tsp
• a pinch of thyme
• 5-6 cherry tomatoes
• sun-dried tomatoes (5-6 large or 10-12 small)
• zest of ½ lemon
• salt and black pepper
• shrimp broth (heads and shells) - 700-800 ml, hot
• unpeeled shrimp - 10
• squid - 3-4 (≈ 250 g)
• vongole - 5
• 20–25 g butter or 2–3 tbsp olive oil, for finishing
• a few drops of lemon juice
• basil / microgreens

Method

1. Peel shrimp, reserving shells and heads. Season the meat and sliced squid separately with olive oil, salt and pepper; rinse clams.
2. Fry the shells and heads in oil, add one-quarter of the onion and one garlic clove, then 700–800 ml water and salt. Simmer 10–15 minutes, strain and keep hot.
3. Sear squid for 30–40 seconds and shrimp for 30 seconds per side, keeping each separate. Steam clams covered with a spoonful of wine until open.
4. Soften remaining onion in oil, add garlic for 10 seconds and toast the orzo for 1 minute. Add wine and stir until evaporated.
5. Cook tomato paste, paprika, oregano and thyme for 30–40 seconds. Add chopped fresh and dried tomatoes.
6. Add hot broth gradually, stirring until each addition is nearly absorbed. Cook for about 9–11 minutes.
7. Off the heat, stir in shrimp, squid, lemon zest and butter or oil for 20–30 seconds. Return to low heat for 20–30 seconds, then rest for 1 minute.
8. Top with clams, basil or microgreens, a few drops of lemon juice and olive oil.