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Spinach and orzo pilaf with paprika prawns

Name: Spinach and orzo pilaf with paprika prawns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 tbsp olive oil; 1 sliced leek; 2 chopped garlic cloves; 350g orzo; 650ml fresh chicken stock; ½ lemon, zested and juiced, plus extra to serve; 250g spinach, washed and roughly chopped; 150g raw peeled prawns; 1 tbsp sweet smoked paprika; 2 tbsp chopped fresh mint, plus extra to serve

Published: 1 May 15
Updated: 18 Mar 24

Make this warm orzo salad recipe, with spicy paprika prawns, when spinach is at its best in springtime.

Easy
March 2015

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 20 min

Make this warm orzo salad recipe, with spicy paprika prawns, when spinach is at its best in springtime.

Nutrition: per serving

Calories: 430kcals
Fat: 8.4g (1.4g saturated)
Protein: 23.1g
Carbohydrates: 66.3g (3.4g sugars)
Fibre: 6.2g
Salt: 1.7g

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Ingredients

2 tbsp olive oil
1 sliced leek
2 chopped garlic cloves
350g orzo
650ml fresh chicken stock
½ lemon, zested and juiced, plus extra to serve
250g spinach, washed and roughly chopped
150g raw peeled prawns
1 tbsp sweet smoked paprika
2 tbsp chopped fresh mint, plus extra to serve

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Method

Heat 1 tbsp olive oil in a pan over a low-medium heat. Add the leek and the cloves, then cook, stirring occasionally, for 5-7 minutes until soft.
Add the orzo and cook for 2 minutes, stirring. Add the stock and the lemon juice and zest. Bring to the boil, then cover and simmer for 10-12 minutes until the orzo is tender and the liquid mostly evaporated. Add the spinach, a handful at a time, stirring each to wilt.
Heat a small frying pan with the remaining olive oil over a high heat. Add the prawns and paprika, then cook for 2-3 minutes until the prawns are pink. Fold in the mint, taste, then season with more lemon juice, salt and pepper. Serve with fresh mint leaves.