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Prep Time
25 min
Cuisine
Spanish
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 521 kJ 124 kcal |
1571 kJ 374 kcal |
Fat of which saturates |
1.2 g 0.5 g |
3.5 g 1.5 g |
Carbohydrate of which sugars |
21.3 g 2.3 g |
64.3 g 7.1 g |
Fibre | 1.9 g | 5.6 g |
Protein | 7.7 g | 23.1 g |
Salt | 1.22 g | 3.67 g |
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.
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
Meanwhile, boil a kettle
Peel and finely slice (don't chop!) the garlic
Dissolve 1/2 [1] Knorr vegetable stock cube in 500ml [900ml] boiled water and add the saffron – this is your saffron stock
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!
While the orzo is cooking, chop the parsley finely, including the stalks
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
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
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 remaining lemon into wedges
Serve the red pepper & saffron orzo topped with a handful of rocket and the parsley prawns
Drizzle the rocket with some olive oil, garnish with a lemon wedge and season with a grind of black pepper
Enjoy!