Creamy orzo with prawns (Kritharoto me garides)

1. Peel the prawns (you can leave the tails on), heat the fish stock, finely chop the onion and garlic and grate the tomatoes.

2. Fry the prawns in 2 tablespoons olive oil in a wide pan for 1 minute per side, season with salt and lift out.

3. In the same pan soften the onion and garlic in the remaining oil, add the orzo and toast for 2 minutes, then pour in the white wine and let it evaporate.

4. Add the grated tomatoes and chilli, then the hot stock a ladle at a time, stirring constantly as for a risotto, for about 15 minutes.

5. When the orzo is tender but still has a bite and is creamy, return the prawns, heat through for 1-2 minutes and season.

6. Sprinkle with chopped parsley and serve at once.

Tip: Orzo is small rice-shaped pasta, kritharaki in Greek. If you don't have fish stock, simmer the prawn shells in water with an onion for 20 minutes – it gives the best flavour.