Langoustines with orzo

Langoustines with orzo

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

This feels, looks and is very luxurious, but frozen langoustines can be relatively inexpensive. You could also make it with halved lobsters, or use crayfish or lots of whole, unpeeled prawns. Orzo (risoni), or kritharaki, is widely used in Greek cooking.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1/2 onion, grated
pinch salt
2 garlic cloves, crushed
3 tablespoons white wine
200g passata
1/4 teaspoon sweet paprika
1 teaspoon red wine vinegar
freshly ground black pepper
knob butter
75g orzo pasta
6 raw langoustines, defrosted if frozen

Method

  1. In a frying pan with a lid, warm the olive oil over a medium heat. Add the onion and salt and cook for 5 minutes, stirring all the time, until the onion is soft and translucent. Do not allow the onion to brown. Add the garlic and cook for 1 minute, then add the wine. Let bubble for a couple for minutes, then add the passata, paprika, vinegar and a generous grind of black pepper. Simmer on a very low heat for 15 minutes, adding a little water if it seems as though it might dry out.
  2. Meanwhile, melt the butter in a small pan and, when it is foaming, add the orzo. Sauté, stirring constantly, for a couple of minutes until golden. Tip the contents of the orzo pan into the tomato pan and add about 75 ml of water. Bring to a simmer, then cook for a couple of minutes.
  3. Snip the antennae from the langoustines and discard them. Lay the langoustines on top of the sauce, add 50 ml of water and clamp the lid on. Increase the heat to low medium and cook for 7 minutes, or until the langoustines are cooked (the flesh will turn white). Serve immediately, with plenty of napkins.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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