King Prawn & Saffron Soup With Orzo And Garlic Aioli

Boil a kettle

Peel and finely dice the shallot[s]

Peel and grate (don't chop!) the garlic

Chop the tomato[es] roughly

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced shallot with a very generous pinch of salt and pepper and cook for 2-3 min or until starting to soften

Meanwhile, dissolve the vegetable stock mix, tomato paste, saffron and Chinese rice wine in 750ml [1.5L] boiled water – this is your saffron stock

Once the shallots are softened, add half the grated garlic (you'll use the rest later!), fennel seeds and chopped tomato to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the saffron stock, orzo and a very generous pinch of salt to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 8-11 min

Tip: Stir the orzo occasionally to stop it from sticking!

Meanwhile, combine the mayo and remaining grated garlic in a small bowl with 1 tsp [2 tsp] cold water – this is your garlic aioli

Drain and add the king prawns to the pan and cook, covered, for a further 4-5 min or until the prawns are cooked through and the orzo is tender – this is your king prawn & saffron soup