Inspired by the classic Greek saganaki this dish bring together juicy king prawns, bright cherry tomatoes, orzo simmered in wine and stock, a drizzle of lemon and a scatter of feta and parsley. Perfect when you want something that’s quick, feels indulgent, but still very satisfying.
Wine Suggestion: We followed the time-honoured rule of “what grows together, goes together” and opened a bottle of Tetramythos Roditis from the Peloponnese. This dry Greek white is crisp and appley, with a soft, rounded texture through the mid-palate and a clean, saline finish. It worked perfectly with the prawns and the tomato base, echoing the citrusy notes of the lemon while balancing the heat from the chilli. No, we weren’t eating this by the sea in Greece but it certainly felt like we could have been.
Saganaki-style orzo with prawns – serves 4
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 5 cloves of garlic, finely chopped
- 1 tsp chilli flakes
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 200ml white wine
- 2 x 400g tin cherry tomatoes
- 300g orzo
- 500ml hot chicken stock
- 350g raw king prawns
- a small handful of parsley, finely chopped
- 50g feta, crumbled
- half a lemon, cut into wedges
- toasted ciabatta, to serve
Heat the oil in a wide frying pan over a medium heat, then fry the onion with a pinch of salt for a few minutes or until slightly softened.
Add the garlic, chilli, oregano and tomato purée and cook for another couple of minutes.
Turn the heat up high, then add the wine and leave until reduced by half, about 3-5 minutes.
Stir in the cherry tomatoes, orzo and stock, bring to a simmer and cook, stirring occasionally for 5-7 minutes or until the orzo is almost tender.
Stir in the prawns and cook for 2-3 minutes or until cooked through. Season and scatter over the parsley and feta. Serve with lemon wedges for squeezing over.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 