Ingredients
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400 g Prawns, cleaned, from one of the Blue Island Fish Markets
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200 ml olive oil
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100 ml brandy
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700 ml water
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250 g onion, finely chopped
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2 sprigs thyme, finely chopped
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500 g Orzo pasta (kritharaki) (large)
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5 g crushed red pepper (chilli powder)
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20 g salt
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100 g butter, cold, in cubes
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150 g parmesan cheese, grated
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1/2 bunch parsley, finely chopped
Instructions
Purchase the cleaned prawns from one of the Blue Island Fish Markets and ask to keep the heads separate to make stock.
Put the prawn heads and half the olive oil in a pan and sauté them for ten minutes. Douse with the brandy and add the water. Boil for about 15-20 minutes, then pass through a fine colander until the liquid runs clear. About 400 ml is needed. Put to one side. Next, warm the rest of the olive oil in another pan on a medium heat and sauté the onion, with the thyme, for two minutes. Add the kritharaki, sauté until it is shiny. Slowly add the stock in the same way as when making risotto (as soon as the first lot is absorbed, add the next and so on). Add the chilli powder and the salt. Just before it comes to the boil, add the prawns and cook for about five minutes. Remove from the heat and add the butter and parmesan.
Serve sprinkled with parsley.
Bon appétit!
