Saganaki Inspired Baked Orzo and Paprika Prawns
with Courgette and Greek Style Cheese
Named for the small frying pan in which they're made, saganaki dishes are often served as appetisers, featuring the local cheese and sometimes a rich tomato sauce. Prawn saganaki is a popular variation, which we've turned into a baked orzo dish to serve as a main meal but with all the Greek inspired flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Onion
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Smoked Paprika
50 grams
Harissa Paste
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
300 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Trim and thinly slice the onion.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion and courgette and stir-fry until starting to soften, 5-6 mins.
Add the orzo and half of the garlic and fry until fragrant, 1-2 mins.
Once fragrant, stir through the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring up to a boil, then lower to a simmer. Pop a lid on the pan (or cover tightly with foil). Transfer to the middle shelf of the oven, until the orzo is tender, 20-25 mins.
When there's 10 mins of cook time remaining, drain the prawns.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper, then sprinkle with smoked paprika and stir-fry for 4-5 mins. Add the remaining garlic and fry for 1 min more.
Once cooked, remove the pan from the heat and drizzle over the honey (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once the orzo is cooked, remove from the oven and stir through the harissa and butter for the sauce (see pantry for amount).
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.
Share your orzo between your serving bowls.
Top with your garlic paprika prawns.
Crumble over the Greek style salad cheese to finish.
