One pan king prawn and chorizo orzo

Updated at: Fri, 09 Feb 2024 08:17:42 GMT

Step 1

Mix the prawns with garlic, lemon and a little olive oil and sit to one side.

Step 2

Chop all your vegetables into a fine dice. Get a large saucepan and place onto a medium heat. Sweat the chorizo and onion for a few minutes until softened slightly and the chorizo has released some of its oil. Add in the garlic, peppers, courgettes and cherry tomatoes along with both tomato purees and diced basil stems. Mix well and sauté for 5-10 minutes until cooked down.

Step 3

Tip in the orzo, 1 tsp smoked paprika and pour in water to just submerge the mix. Add in a chicken stock cube, a pinch of salt and pepper. Mix, place the lid on top and gently simmer for 15-20 minutes. Stir it every now and then to ensure the pasta doesn’t stick to the bottom of the pan. Topping up with extra water if it’s starting to go dry.

Step 4

Once the orzo is cooked, add a little more water to loosen, you want it to be unctuous and easily pour off a spoon. Finish with the juice of 1/4 of a lemon, 30g grated parmesan, 1 tbsp creme fraiche and a large handful of chopped basil. Fold in and season with salt and pepper if needed.

Step 5

Heat a frying pan and the prawns, a pinch of salt and pepper & pan fry for 2-3 minutes, tossing until cooked through. Serve the orzo with the pan fried prawns. Left overs keep for 4 days.

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