Prawn and chorizo orzotto with orange sun-dried tomato pesto
Total Time
1 hour
Rating
0 out of 5 stars
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Ingredients
- 300g of raw peeled prawn
- 150g of chorizo, chopped
- 1 tbsp of olive oil
- 1/2 bunch of basil, leaves picked and finely sliced
- 150g of feta, crumbled
- 1/2 tsp chilli flakes
- 1/2 tsp fennel seeds, toasted and lightly crushed
- 3 tbsp of olive oil
- 100g of sun-dried tomatoes, drained
- 50g of walnuts, toasted
- 1 garlic clove
- 30g of Parmesan, finely grated
- 1 roasted red pepper, drained if jarred
- 1 orange, zested and juiced
- 4 tbsp of olive oil
- 2 tbsp of olive oil
- 1 tsp fennel seeds
- 1/2 tsp chilli flakes
- 1/2 orange, zest pared (about 5 strips), plus extra zest finely grated
- 250g of orzo
- 3 garlic cloves, finely grated
- 1 400g tin of chopped tomatoes
- 1 tsp caster sugar
- 1 tbsp of balsamic vinegar
- 500ml of chicken stock
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Preparation
Step 1
Start by marinating the feta. Place all the ingredients in a bowl with a pinch of black pepper. Mix gently, then cover and chill until serving
Step 2
For the orange sun-dried tomato pesto, place all the ingredients in a small food processor or blender with a pinch of salt and pepper and blitz into a fairly smooth paste. This will make more than you need – store under oil in an airtight container in the fridge
Step 3
For the orzotto base, heat 1 tablespoon of the olive oil in a wide pan on a medium heat. Add the fennel seeds, chilli flakes and pared orange zest. Fry for 2 minutes, then add the orzo and toast for 3 minutes until lightly golden, stirring frequently, then remove everything to a bowl
Step 4
Return the pan to the heat and add the remaining 1 tablespoon of olive oil. Add the garlic and cook for 30 seconds until fragrant but not coloured. Add the chopped tomatoes and simmer for 20 minutes – they will reduce slightly. Stir in the sugar, vinegar, some of the orange pesto and seasoning. Simmer for a further 10 minutes. Taste and gradually add more pesto until the flavour is balanced and aromatic (you'll need roughly 100g)
Step 5
Return the orzo and aromats to the pan, along with the stock, and simmer gently for 8-12 minutes until the orzo is tender – topping up with water if needed
Step 6
Meanwhile, fry the chorizo in a frying pan over a medium heat until the fat renders out and the edges are crisp. Add the prawns and fry them in the chorizo oil for another 2-3 minutes until pink and just cooked through
Step 7
To bring the dish together, fold the prawns and chorizo into the orzotto, along with half the marinated feta and finely sliced basil
Step 8
Spoon into warm bowls and finish with the remaining marinated feta, extra orange zest and basil. Serve immediately
Step 9
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