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2 tbsp olive oil
600g courgettes, halved lengthways and cut into 0.5cm slices
2 onions, finely chopped
175ml dry white wine
300g orzo pasta
1 L chicken or vegetable stock
50g unsalted butter
4 garlic cloves, finely chopped
2 x 180g packs raw large king prawns, veins removed
½ tsp sweet smoked paprika
1 lemon, juice
1/2 x 25g pack flat leaf parsley, finely chopped
Put a lidded flameproof casserole dish or wide pan (about 30cm diameter) over a medium heat and add the oil. Add the courgettes and onions and fry for 10-15 minutes, stirring every so often, until they start to colour. Add the wine, bring to the boil and cook for a few minutes. Stir in the orzo and stock; bring back to the boil. Season, stir, then reduce the heat to low and cover with a lid. Cook for 12-15 minutes, stirring occasionally, and removing the lid for the final 5 minutes. The orzo should be cooked through and most of the liquid absorbed.
Meanwhile, melt the butter in a large frying pan over a medium heat. Stir in the garlic, prawns and paprika; fry for 3-4 minutes, until the prawns are just pink. When the orzo is ready, give it a good stir and squeeze in the lemon juice. Season then serve topped with the garlic-butter prawns and sprinkled with the parsley.
Waste not: Parsley Finely chop fresh leaves and pack into an ice cube tray. Top up with water and freeze. Store for up to A month, adding directly to soups or stews as needed.
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