One-pot orzo with feta and olives

Method

1. Heat the oil in a medium saucepan with a lid over a medium heat. Cook the onion, stirring, for 5 minutes or until translucent and lightly golden. Put the saffron in a heatproof jug and pour over the boiling water.
2. Add the paprika and orzo to the onions in the pan and mix well, then pour in the saffron water. Bring to the boil, add the chopped prunes and olives, then turn the heat down to a moderate simmer, cover with the lid and cook for 8 minutes or until the orzo is al dente.
3. Stir in the orange zest and juice (to taste) along with the pine nuts and parsley. Season to taste, then scatter with the crumbled feta and a drizzle of olive oil.