Mediterranean Prawn Orzo

1. Heat 1/2 tbsp of butter and 1/2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the prawns in a single layer and fry for 2–3 minutes each side until pink and slightly golden. Remove to a plate and set aside.

2. In the same pan, add the remaining butter and olive oil. Tip in the orzo, stir to coat, and toast for 1–2 minutes until lightly golden.

3. Pour in the stock, bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the orzo is almost cooked and most of the liquid is absorbed.

4. In the final 2–3 minutes, stir in the spinach and Lemon, Shallot & Herb Paste. Continue stirring until the spinach has wilted.

5. Return the prawns to the pan and stir again until heated through. Season to taste with salt and pepper. Garnish with parsley and lemon wedges, if using.