Greek Prawn & Orzo

• King Prawns(600 g)
• Orzo(280 g)
• Onion(1)
• Garlic(4 cloves)
• Cherry Tomatoes(250 g)
• Tomato paste(1 tbsp)
• Spinach(120 g)
• Feta(120 g)
• Black Olives(80 g)
• Lemon(1)
• Fresh dill(15 g)
• Flat Leaf Parsley(15 g)
• Olive oil(2 tbsp)
• Vegetable Broth(750 ml)
• Dried Oregano(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion} and {Garlic}, halve {Cherry Tomatoes}, roughly chop {Fresh dill} and {Fresh parsley}, slice the {Kalamata Olives}, crumble {Feta}, and zest and juice the {Lemon}.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Add the {Onion} with half the {Salt} and cook until softened. Stir in the {Garlic}, {Oregano}, and {Paprika} for 1 minute.

   ~6 min

3. 3

   Stir in the {Tomato paste}, then add the {Orzo}, {Cherry Tomatoes}, and {Vegetable Stock}. Bring to a gentle boil, then lower the heat and simmer, stirring a few times, until the orzo is nearly tender and the liquid has reduced to a glossy sauce.

   ~12 min

4. 4

   Stir in the {Prawns}, {Spinach}, {Kalamata Olives}, remaining {Salt}, and {Black pepper}. Simmer just until the prawns turn pink and the spinach wilts.

   ~4 min

5. 5

   Take off the heat and fold through the {Lemon} zest and juice, most of the {Feta}, most of the {Fresh dill}, and most of the {Fresh parsley}. Let it sit for 2 minutes to thicken slightly.

   ~2 min

6. 6

   Spoon into bowls and finish with the remaining {Feta}, {Fresh dill}, and {Fresh parsley}.

   ~1 min