I was intrigued by the idea of frying pasta then adding stock and flavourings in the same way as for a rice risotto. The dry frying gives a nutty flavour. This Spanish recipe is much more than the sum of its parts  and makes a special weekday meal. You could of course add fresh clams, mussels, calamari and cook them in the sauce along with the prawns

Garnish: 

50g feta, broken into chunks 

Finely grated zest of ½  lemon

A pinch of chilli flakes

1 teasp fennel seeds, lightly crushed

3 teasp olive oil

Fiduea:

125g orzo pasta

2 large strips of orange zest

2 tbsp  olive oil

1 tbsp snipped chives

2 pinches of chilli flakes

1 teasp fennel seeds, lightly crushed

2  large vine tomatoes, coarsely grated, skin discarded

2 tbsp tomato puree

400ml vegetable stock or nage  (I sometimes replace 50% of the stock with white wine)

200g raw prawns, shell off

160g frozen peas, defrosted

2 teasp Pernod (optional)

To serve:

Crisp green salad leaves

• In a medium bowl, mix the feta with the remaining garnish ingredients. Stir gently and set aside.

• Then heat a large  pan or wok over a high heat, add 1 tablespoon of olive oil  and  add the orzo and fry for 3-4 minutes, stirring frequently, until lightly browned. Season well and tip out into a bowl.

• Add a further tablespoon of oil to the pan over a high heat and stir fry the chives, chilli flakes, fennel seeds, orange zest  and tomato puree for 30 seconds. 

• Stir in the tomatoes, stock/wine,  salt and pepper, and bring to the boil, then add the toasted pasta. Lower the heat a little, cover and simmer for 15 minutes, stirring occasionally, until the orzo is cooked. 

• Finally add the peas, Pernod, and prawns, for 2-3 minutes until the prawns are pink and cooked through.

• Serve immediately  with the feta garnish sprinkled on top. Serve with the salad.