Ottolenghi’s Orzo with Prawns, Tomato and Marinated Feta

Ottolenghi is a master, yes we all know that but I only just recently came across the VERY simple yet absolutely brilliant dish. So easy to keep up your sleeve, so quick and very impressive. YES a one pot combination of prawns, feta, tomatoes and tiny pasta shapes is honestly one of my favourite dishes this Autumn with the fennel seeds, chilli flakes and orange zest shining through.
  • 200g Feta broken into 1-2 cm chunks
  • ¼ tsp chilli flakes
  • 4 tsp fennel seeds, toasted and lightly crushed
  • 75 ml Oilve Oil
  • 250g Orzo
  • 3 garlic cloves
  • Zest of half a small orange
  • 1 x 400g tinned tomatoes (The Italian brand Motto mae all the difference)
  • 500 ml Vegetable stock
  • 400g Raw Shell Off King Prawns
  • 30g Basil leaves roughly shredded
  • Salt & Black Pepper
  • You will need a large saute pan with a lid.
1. In a medium bowl mix together the feta, toasted crushed fennel seeds, chilli flakes and a tablespoon of olive oil. Set aside while you cook the orzo.

2. Place a large saute pan for which you have a lid on the heat, add 2 tablespoons of olive oil, the ORZO, ½ a teaspoon of salt and a good glug and a grind of fresh black pepper. Fry for 3-4 minutes, stirring frequently until golden brown then remove from the pan and set aside.

3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange zest.

4. Fry for one minute until the garlic starts to lightly brown, then add the tin of tomatoes, stock and 200 ml of water, ¼ teaspoon of salt and pepper.
Cook for 2-3 minutes or until boiling, then stir in the fried orzo.

5. Cover then lower the heat to a moderate heat and leave to simmer for 15 mins, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1-2 minutes, until the consistency is like risotto. Stir in the prawns for 2-3 minutes until they are pink and cooked through. FINALLY stir in the basil and serve at once with the marinated feta sprinkled on top.

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