Spinach and orzo pilaf with paprika prawns

  • Portion size: Serves 4
  • Hands-on time 25 min, simmering time 20 min
  • Difficulty: easy

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

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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

  1. 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.
  2. 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.
  3. 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.
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Nutrition

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