Seafood Saffron Risoni

This is a light and refreshing version of a seafood saffron pasta.

Serves 3
Prep Time 10 minutes, plus marinating time
Cooking Time 15 minutes


5 cups chicken broth
1/2 teaspoon saffron, crushed
300 grams uncooked risoni
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/3 cup lemon juice, divided
3 tablespoons olive oil
500 grams shrimp, peeled and deveined
300 grams squid, cleaned and peeled, sliced into rings
1/3 cup extra virgin olive oil
zest from 1 lemon
1/4 cup chopped parsley


Bring chicken broth to a boil. Add crushed saffron. Reduce heat to low and simmer for 5 minutes to allow stock to absorb the saffron flavor. Bring stock back to a boil and add risoni. Cook for 8 minutes until tender but with a bite. Drain; transfer to a large bowl. Set aside.

Mix together 1 teaspoon salt, 1 teaspoon pepper, and 3 tablespoons lemon juice. Divide mixture equally among two bowls. Add shrimp to one bowl and squid to the other bowl. Set aside to marinate for 2 to 3 minutes.

Heat 3 tablespoons olive oil in a pan. Sauté shrimps (including marinade) briefly until they turn pink and curl up. Add squid rings (including marinade) and sauté until just cooked, about 3 minutes. Set aside seafood and juices to prevent them from cooking further in the pan.

Add extra virgin olive oil, remaining lemon juice, lemon zest, parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to the risoni. Season to taste.

Add seafood and all its juices to the risoni. Toss to combine and serve warm.


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