Prawn and chorizo orzotto with orange sun-dried tomato pesto
This orzo dish is inspired by sunny Mediterranean flavours – prawns, chorizo, feta and sun-dried tomatoes. The addition of orange brings a fragrant sweetness and depth, which is well worth trying in savoury dishes. Orange zest and juice is added to a vibrant and rich walnut, Parmesan and sun-dried tomato pesto, and pared orange zest is fried in the orzo sauce base. Feta is marinated in fennel seeds and chilli, which brings an aniseed saltiness that rounds off the sweetness of the orange.
Ingredients
Metric
Imperial
- 300g of raw peeled prawn
- 150g of chorizo, chopped
- 1 tbsp of olive oil
- 1/2 bunch of basil, leaves picked and finely sliced
MARINATED FETA
- 150g of feta, crumbled
- 1/2 tsp chilli flakes
- 1/2 tsp fennel seeds, toasted and lightly crushed
- 3 tbsp of olive oil
PESTO
- 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
ORZOTTO
- 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
Method
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
- 150g of feta, crumbled
- 1/2 tsp chilli flakes
- 1/2 tsp fennel seeds, toasted and lightly crushed
- 3 tbsp of olive oil
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
- 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
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
- 1 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
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)
- 1 tbsp of olive oil
- 3 garlic cloves, finely grated
- 1 400g tin of chopped tomatoes
- 1 tsp caster sugar
- 1 tbsp of balsamic vinegar
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
- 500ml of chicken stock
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
- 150g of chorizo, chopped
- 300g of raw peeled prawn
- 1 tbsp of olive oil
To bring the dish together, fold the prawns and chorizo into the orzotto, along with half the marinated feta and finely sliced basil
- 1/2 bunch of basil, leaves picked and finely sliced
Spoon into warm bowls and finish with the remaining marinated feta, extra orange zest and basil. Serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
