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
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
*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.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
20g rocket
wild rocket
Allergens
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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