Combine the prawns with garlic, lemon zest, and a touch of olive oil, then set aside to marinate.
Finely dice all the vegetables. Cook the chorizo and onions until they begin to soften and the chorizo starts to ooze its flavourful oil.
Stir in the garlic, bell peppers, zucchini, and cherry tomatoes, as well as the tomato paste and chopped basil stalks. Sauté everything for 5-10 minutes until the vegetables are tender.
Introduce the orzo pasta to the pan, along with a teaspoon of smoked paprika, and add just enough water to cover the ingredients.
Crumble in a chicken stock cube and season with a pinch of salt and pepper. Cover with a lid and let it simmer gently for 15-20 minutes, stirring occasionally to prevent the pasta from sticking, and add more water if necessary.
When the orzo is tender, adjust the consistency with a bit more water if needed to achieve a creamy, flowing texture. Enhance the flavour with a spoonful of crème fraîche, and a generous amount of chopped basil. Combine everything well and adjust the seasoning with salt and pepper as desired.
In a separate pan, quickly fry the marinated prawns with a little salt and pepper for 2-3 minutes, or until just cooked, flipping them regularly.
Plate the creamy orzo and top it with the succulent prawns.
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