Prawn orzo saganaki-style
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp chilli flakes (optional)
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 200ml white wine
- 2 x 400g can cherry tomatoes
- 300g orzo
- 500ml hot chicken stock
- 350g raw king prawns
- small handful of parsley, finely chopped
- 50g feta, crumbled
- ½ lemon, cut into wedges
To serve
- 4 slices (90g) ciabatta, toasted
Method
- STEP 1
Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli (if using), oregano and purée and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Leave to reduce by half, about 3-5 mins, then stir in the cherry tomatoes, orzo and stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked through. Season and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing over.
