with parsley and lime
This delicious orzo dish is cooked in the style of a traditional Spanish Paella. Hailing from the Valencia region, Paella is a signature of Spanish cooking often made with a variety of different meats and types of seafood.
Allergens
Utensils
Tags
Prawns
180 grams
Dried Orzo
170 grams
Bell Pepper
1 unit(s)
Garlic
2 unit(s)
Tomato Paste
1 tin(s)
Parsley
10 grams
Lime
1 unit(s)
Paprika
2 sachet(s)
Ground Cumin
2 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Sugar
to taste
- Peel and grate the garlic (or use a garlic press).
- Quarter the lime.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat.
- Once hot, fry the pepper until starting to soften, 3-4 mins.
- Drizzle in some oil (if required) then add the cumin, paprika and garlic. Fry until fragrant, 1 min.
- Add the tomato paste, prawns and orzo and cook, stirring, 1-2 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Pour 400ml water into the pan along with ½ tsp sugar, ½ tsp salt (double all for 4p) and a knob of butter (if you have any).
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins.
- Stir every 3-4 mins or so to prevent sticking.
- Once cooked, season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Stir half the chopped parsley through the orzo.
- Divide your creamy orzo between bowls.
- Top with lime wedges for squeezing over.
- Finish with a sprinkling of remaining chopped parsley.
445
kcal
Energy (kcal)
1862
kJ
Energy (kJ)
2.7
g
Fat
0.5
g
of which saturates
76.7
g
Carbohydrate
12.9
g
of which sugars
0.9
g
Dietary Fiber
28.6
g
Protein
0
mg
Cholesterol
1.92
g
Salt
