Prawn Orzo with Leeks and Saffron Tomato Broth

• 2 tbspolive oil
• 400gleeks, trimmed, halved lengthways, washed well and thinly sliced
• 2celery sticks, finely sliced
• 3garlic cloves, finely grated
• 2 tbsptomato purée
• 1× 400g tin chopped tomatoes
• 1generous pinch saffron threads
• 750mlhot vegetable stock
• 300gorzo
• 500graw king prawns, peeled and deveined
• 150gbaby spinach
• 30mllemon juice
• 2gfinely grated lemon zest
• 15gbasil leaves, hand-torn into small irregular pieces
• fine salt
• black pepper

Method

1. 1Put the saffron in a heatproof jug, pour over the hot stock and leave for 5 minutes until the liquid is deep orange-gold.
2. 2Heat the olive oil in a large deep frying pan over a medium heat. Add the leeks and celery with a good pinch of salt and cook for 10 minutes until soft, sweet and glossy.
3. 3Stir in the garlic and tomato purée. Cook for 1 minute until the purée has darkened slightly and smells rich rather than raw.
4. 4Add the chopped tomatoes, saffron stock and orzo. Bring to a gentle simmer, season with black pepper, then cook for 11 minutes until the orzo is nearly tender, stirring every couple of minutes so it does not catch. Add a splash of boiling water if it thickens before the pasta is tender.
5. 5Add the prawns and cook for 4 minutes until pink, opaque and steaming hot throughout. The broth should still be loose enough to spoon around the orzo.
6. 6Fold in the spinach for 1 minute until wilted, then take the pan off the heat. Stir through the lemon zest, lemon juice and torn basil.
7. 7Leave the orzo to stand for 3 minutes until the broth lightly clings to the grains. Taste and add a little more salt or black pepper if needed.

Per serving

kcal

534

protein

43g

fibre

7.3g

carbs

68.2g

fat

9.7g