Ingredients

· 2 tablespoons olive oil

· 1 sliced leek

· 4-5 chopped garlic cloves

· 350 g orzo

· 650 ml chicken stock

· ½ lemon, zested and juiced, plus extra to serve

· 250 g spinach, roughly chopped

· 150 g raw peeled prawns

· 1 tablespoon sweet smoked paprika

· 2 tablespoons chopped mint, plus extra to serve

Method

Heat one tablespoon olive oil in a pan over medium heat. Add the leek and the cloves, then cook, stirring occasionally, for five minutes until soft. Add the orzo and cook for two minutes, stirring. Add the stock and the lemon juice and zest. Bring to boil, then cover and simmer for 10 minutes until the orzo is tender and the liquid mostly evaporated. Add the spinach, a handful at a time, stirring each to wilt. Heat a frying pan with the remaining olive oil over high heat. Add the prawns and paprika, then cook for five minutes until the prawns are pink. Fold in the mint, then season with more lemon juice, salt and pepper. Serve with fresh mint leaves.