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Orzo with Prawns, Tomato and Marinated Feta

19 May 2026
|In Recipes
|By Nick Ednie

This vibrant one-pan dish is everything we love about Mediterranean cooking — bright, aromatic, and deeply satisfying. Tender orzo soaks up a rich tomato and orange-scented broth, while juicy prawns add a touch of the sea. The real star, however, is the marinated feta: soft, herby cubes that melt gently over the top to finish the dish in the most indulgent way. It’s a weeknight recipe worthy of a dinner party, and it comes together in just 30 minutes.

Best of all, a generous drizzle of good extra virgin olive oil is what ties everything together — so be sure to use one you love.

Ingredients

Serves 4

  • 200g feta — broken into 1–2cm cubes
  • 1 tsp chilli flakes (divided)
  • 4 tsp fennel seeds — toasted and lightly crushed (divided)
  • 75ml extra virgin olive oil (divided)
  • 250g orzo
  • 3 garlic cloves — crushed
  • Zest of 1 orange
  • 1 x 400g tin of chopped tomatoes
  • 500ml vegetable stock
  • 200ml water
  • 400g raw shell-off prawns
  • 30g basil leaves — roughly shredded
  • Salt and black pepper

Cooking Instructions

  1. In a medium bowl, gently combine the feta with ½ teaspoon of chilli flakes, 2 teaspoons of fennel seeds, and 1 tablespoon of extra virgin olive oil. Allow it to marinate while the orzo cooks, letting the flavours soften and deepen.
  2. Place a large frying pan with a lid over medium heat and add 2 tablespoons of extra virgin olive oil. Add the orzo, ½ teaspoon of salt, and a generous grind of black pepper. Toast for 3–4 minutes, stirring often, until the orzo turns beautifully golden and fragrant. Transfer to a bowl and set aside.
  3. Return the pan to the same heat and add the remaining 2 tablespoons of olive oil, along with ½ teaspoon of chilli flakes, 2 teaspoons of fennel seeds, the garlic, and the orange zest. Sauté for 1 minute, just until the garlic begins to colour lightly and release its aroma.
  4. Add the tomatoes, vegetable stock, 200ml of water, ½ teaspoon of salt, and plenty of freshly ground black pepper. Bring to a gentle boil, then stir in the toasted orzo. Cover, reduce the heat to medium-low, and simmer for 15 minutes, stirring once or twice to ensure the orzo cooks evenly and absorbs the rich, citrusy broth.
  5. Remove the lid and cook for a final 1–2 minutes, allowing the sauce to reduce slightly and the tomatoes to soften fully. Fold through the fresh basil and serve immediately, finished with the marinated feta scattered generously over the top.