This delicious one-pot dish holds a rich tomato sauce, topped with prawns and cooked with orzo pasta (you can swap orzo for macaroni if you can't find it). Served with crumbled feta on top (but you can do this at the end if the kids prefer without!)
300gfrozen pre-cooked prawnsI use the little ones for this recipe
1oniondiced
3cloves garlicchopped
1red bell peppersliced
100mlwhite wine
2tinschopped tomatoes
1tbsppaprika
1tbspdried oregano
1/4tspcayenne pepperoptional
350gorzo
1 vegetable stock cube
750ml hot water
10gfresh parsleychopped
100gfeta cheeseoptional
Instructions
Fry the onions, garlic and peppers in half the olive oil for about 5 minutes until the onions are soft.
Add the white wine and reduce by half then add the tinned tomatoes, oregano, paprika and cayenne if using and season generously with salt and pepper, heat until it starts to bubble (about 4 minutes).
Add the orzo, stock cube crumbled and stir. Slowly pour in the hot water and mix together, cover the pan with a lid and leave on a low heat for about 8 minutes to stop it sticking. Add more water if needed.
When the orzo is cooked, remove the cover, fold in the prawns and keep on the heat until they are piping hot; then immediately remove from the heat (if you overcook the prawns they will either shrink or go tough). Garnish with chopped parsley, a drizzle of olive oil and crumble over the feta if using. Add a splash of water if too thick.
Flexitarian Option
Recipe amended from Kystina's latest cookbook 'A Drop of Ladi & My Greek Soul'Swap prawns for any other fish or meat or chunks of vegetables for a vegetarian version.
Notes
Recipe amended from Kystina's latest cookbook 'A Drop of Ladi & My Greek Soul'Swap prawns for any other fish or meat or chunks of vegetables for a vegetarian version.