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Serves 3/4
Cooking Time ~30 minutes
This is based on an Ottolenghi recipe from his 'Simple' book (you should buy this), but I've made a few tweaks to it. It's really easy and not particularly time consuming. If you can't find Orzo then Arborio rice will work just as well, but you may have to cater for different cooking times.
Ingredients
100g Chorizo
Dried Chilli Flakes
4tsp Fennel Seeds (toasted & crushed)
250g Orzo
1x White Onion (diced)
3x Garlic Cloves (peeled and finely sliced)
1/2 Skin of an Orange (peeled)
400g Tinned Chopped Tomatoes
500ml Vegetable Stock
400g Raw Frozen Prawns (defrosted in water)
Handful of Basil Leaves (torn)
Method
Dice the Chorizo up finely and fry with half of the Fennel Seeds and a splash of Olive Oil (not too much, the meat has plenty of natural fat). Fry until it starts to take on some colour, then set aside. Keep the oils/juices in the pan.
In the same pan, once you've removed the Chorizo, add the Orzo with a splash more Olive Oil and season well with pepper. Fry for 3-4 minutes until it's golden brown. Once done, set this aside separately.
Still using the same pan, add a splash more Olive Oil and the Onion, Chilli Flakes, Garlic and the remaining Fennel Seeds. After a minute, add the Orange Skin. It's important to remove the white bits from the inside of the skin as these can be really bitter. Do this with a sharp knife by placing the Orange skin inside-up on a work surface. Holding it down at either end, carefully slice the inner rind away so you're left with just orange.
Fry until the Garlic starts to take on some colour, then add the Chopped Tomatoes, Vegetable Stock, 200ml of Water and season well with Salt & Pepper. Bring this to the boil then stir in the fried Orzo. Cover and simmer for 15 minutes, stirring occasionally.
Remove the lid and keep cooking down until you achieve a nice thicker consistency (you want a risotto-like density). Stir the defrosted Prawns through and cook for 2 or 3 minutes until the Prawns are pink.
Add the Basil leaves, stir through and serve.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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