Prawn Saganaki

• King Prawns(600 g)
• Orzo(240 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Chili flakes(½ tsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Stock cube(1)
• Dried Oregano(1 tsp)
• Black pepper(½ tsp)
• Salt(½ tsp)
• Feta(150 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, crumble {Feta}, chop {Fresh parsley}, and cut {Lemon} into wedges. If needed, pat the {Prawns} dry.

   ~8 min

2. 2

   Heat {Olive oil} in a large deep frying pan over medium heat. Add the {Onion} with {Salt} and cook until softened. Stir in the {Garlic}, {Chili flakes}, {Oregano}, {Black pepper}, and {Tomato paste} for 1 minute.

   ~5 min

3. 3

   Add the {Canned tomatoes}, crumble in the {Stock cube}, and pour in 700ml water. Bring to a boil, then stir in the {Orzo}. Cook, stirring often, until the orzo is tender and the sauce is thick and glossy.

   ~10 min

4. 4

   Fold the {Prawns} into the tomato-orzo and simmer until pink and just cooked through. Scatter over the {Feta} and let it soften into the sauce. Squeeze in half the {Lemon}.

   ~4 min

5. 5

   Spoon into bowls and finish with {Fresh parsley} and the remaining {Lemon} wedges for squeezing at the table.

   ~1 min