Paella-style Prawn Orzo
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.
Tags:
Calorie Smart
•Family Friendly
•Eat Me First
Allergens:
Crustaceans
•Wheat
•Mustard
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Prawns
(Contains Crustaceans)
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
10 grams
Parsley
1 unit(s)
Lime
2 sachet(s)
Paprika
(Contains Mustard)
2 sachet(s)
Ground Cumin
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
to taste
Sugar
Nutrition Values
Energy (kcal)445 kcal
Energy (kJ)1862 kJ
Fat2.7 g
of which saturates0.5 g
Carbohydrate76.7 g
of which sugars12.9 g
Dietary Fiber0.9 g
Protein28.6 g
Cholesterol0 mg
Salt1.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
Cooking Steps
1
- 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).
2
- 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.
3
- 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.
4
- 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.
