Stranger Foods

Orzo with prawns, tomato and marinated feta

Serves 4 | Prep 10 mins | Cook 30 mins

The combination of prawns, feta, tomatoes and pasta is one that I love. I return to it time and again, for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and widely available. If you start with prawns in their shell then keep a few heads on, for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to a week.

Source: SIMPLE by Ottolenghi

Ingredients

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Imperial

x0.5

200 g feta, broken into 1-2 cm pieces
½ tsp chilli flakes
4 tsp fennel seeds, toasted and lightly crushed
75 ml olive oil
250 g orzo
3 cloves garlic, crushed
3 strips finely shaved orange skin
1x 400 g tin chopped tomatoes
500 ml vegetable stock
400 g raw shell-off prawns
30 g basil leaves, roughly shredded
salt and black pepper

Instructions

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In a medium bowl, mix the feta with ¼ tsp of the chilli flakes, 2 tsps of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ tsp of salt and a good grind of pepper. Fry for , stirring frequently, until golden-brown, then remove from the pan and set aside.
Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ tsp of chilli flakes and 2 tsps of fennel seeds, the garlic and the orange skin. Fry for , until the garlic starts to lightly brown, then add the tomatoes, stock, 200 ml of water, ¾ tsp of salt and plenty of pepper. Cook for , or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for , stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further , until the consistency is like a risotto. Stir in the prawns for until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

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