Spinach and orzo pilaf with paprika prawns

Spinach and orzo pilaf with paprika prawns
  • Serves icon Serves 4
  • Time icon 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
Calories
430kcals
Fat
8.4g (1.4g saturated)
Protein
23.1g
Carbohydrates
66.3g (3.4g sugars)
Fibre
6.2g
Salt
1.7g

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

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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