Prawn Saganaki Orzo
If there’s one recipe you make from this series — make it THIS. My prawn saganaki–inspired orzo might just be my best recipe yet Creamy, spicy, tangy, cheesy… all the flavours of Greece packed into one dreamy pan
We’re talking orzo simmered in rich chopped tomatoes, smoky paprika, a hint of chilli, and a secret creamy base made from blitzed cottage cheese (trust me on this one ). It’s then crowned with crumbled feta (because obviously) and finished with that signature drizzle of liquid gold olive oil.
Ingredients
2 tbsp olive oil
1 red onion, roughly chopped
1 heaped tsp smoked paprika
1/4 tsp dried chilli flakes
3 garlic cloves, grated or crushed
250g orzo
400g chopped tomatoes (I recommend using the one from Lidl)
1 vegetable stock cube dissolved in 300ml hot water
300g cottage cheese, blitzed until creamy
330g raw jumbo prawns
Salt and ground black pepper to taste
100g feta crumbled
Optional: chopped fresh parsley
Serves 3-4
Method
Heat up the olive oil in a large saucepan over a high heat. After a minute, add the chopped red onion and sauté for 2-3 minutes until softened.
Add the seasonings and grated garlic, and sauté for another minute until it becomes fragrant.
Pour in the chopped tomatoes, orzo, stock, and blitzed cottage cheese, and mix well to combine. Then stir through the prawns, and cover the saucepan with a lid
Lower to a medium heat and cook the orzo for 18-20 minutes until the consistency is creamy.
Stir through the crumbled feta and serve with a drizzle of olive oil and optionally, fresh chopped parsley.
