This golden bowlful is inspired by paella, but instead of rice you'll simmer orzo with red pepper, paprika and saffron-infused stock. Top with pan-fried parsley king prawns and a squeeze of lemon.
Prep Time
25 min
Cuisine
Spanish
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171g raw peeled king prawns<span class="strong">†</span>
20g rocket
Typical Values
per 100g
per serving
Energy
544 kJ 128 kcal
1642 kJ 386 kcal
Fat of which saturates
1.3 g 0.5 g
3.8 g 1.6 g
Carbohydrate of which sugars
21.6 g 2.4 g
65 g 7.3 g
Fibre
1.9 g
5.7 g
Protein
8.8 g
26.7 g
Salt
0.93 g
2.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, gluten, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium-high heat
Once hot, add the red pepper strips with a pinch of salt and cook for 5-6 min or until beginning to soften
2
Meanwhile, boil a kettle
Peel and finely slice (don't chop!) the garlic
Dissolve 1/2 [1]Knorrvegetable stock cube in 500ml [900ml] boiled water and add the saffron – this is your saffron stock
3
Once the pepper is beginning to soften, add the smoked paprika, sliced garlic and orzo pasta and cook for a further 1 min or until fragrant
Add the saffron stock, reduce the heat to medium-low and cook, covered, for 15 min or until all the water has absorbed and the orzo is cooked
Tip: Stir the orzo occasionally to stop it from sticking!
4
While the orzo is cooking, chop the parsley finely, including the stalks
5
Once the orzo is almost cooked, heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the king prawns and cook for 4-5 min or until cooked through
6
Season the orzo with a generous grind of pepper and squeeze in the juice of 1/2 [1]lemon
Taste for seasoning, adding more salt if needed – this is your red pepper & saffron orzo
7
Add the chopped parsley to the pan with the cooked prawns and give everything a good mix up – these are your parsley prawns
Cut the remaininglemon into wedges
8
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