Prawn & Courgette Orzo
- Crustaceans
- Milk
- Egg
- May contain traces of allergens
- Celery
Orzo + Paella = Orzaella BRAND WRITING
Ingredients
180 grams
Orzo
150 grams
King Prawns
(Contains: Crustaceans)
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water
Instructions
Preheat your oven to 220°C and boil your kettle. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, and slice into 1cm strips, then chop into 1cm chunks. Roughly chop the flat leaf parsley (stalks and all).
Pour the boiling water into a measuring jug (see ingredients for amount) with the stock powder. Pop the courgettes on a baking tray, drizzle over a little oil, sprinkle over a quarter of the hard Italian cheese and add a pinch of salt and pepper. Leave to the side for the moment.
Heat a drizzle of oil in a large saucepan on medium heat. When hot add the orzo and the garlic and cook stirring for 1 minute. Pour in the stock and tomatoes and stir together.
At this point pop the courgette on the top shelf of your oven to roast until the cheese is slightly browned, 10-15 mins. Bring the orzo to the boil, stirring constantly. Turn the heat to low and simmer away (don't let it boil rapidly) for 10-15 mins, stirring frequently. Add the prawns for the final 5 mins of cooking time. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.
When the orzo is cooked and the liquid has been absorbed (if all the liquid has been absorbed and the orzo is not quite cooked, just add 50ml of water and keep cooking, repeat this if you need to). Remove from the heat and stir in the remaining hard Italian cheese and a knob of butter if you have some.
Taste the orzo mixture and add more salt and pepper if you feel it needs it, then stir in half the parsley. Spoon into bowls and pop the courgettes on top along with a sprinkling of remaining parsley. Enjoy!
