Chorizo Sweetcorn and Orzo
- Published on
- Authors
- Author
- Georgios
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2
Ingredients:
- 1 tablespoon olive oil
- bunch of spring onions, sliced, green and white parts separated
- 1 red pepper, cut into small cubes
- 50gr chorizo, cut into small cubes
- 1 garlic clove, crushed
- 75gr orzo
- ½ tablespoon smoked paprika
- 200gr can sweetcorn, drained
- 1 large tomato, chopped
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
- ½ lemon, zested and juiced
Execution:
Initial Frying:
- Heat the olive oil in a deep frying pan.
- Add the white parts of the spring onions, red peppers, and chorizo.
- Fry for about 8 minutes, or until the peppers soften and the chorizo turns golden.
Incorporating Main Ingredients:
- Stir in the garlic, orzo, smoked paprika, sweetcorn, and tomato.
- Continue frying for an additional 2-3 minutes.
Simmering:
- Pour in the chicken or vegetable stock and bring the mixture to a simmer.
- Cook for 8-10 minutes, stirring frequently, until the orzo becomes tender.
Final Touches:
- Mix in the parsley, green parts of the spring onions, and the lemon zest and juice. Stir well to combine.
MY TIP 💡 🗒️
- This dish is versatile! Use leftover veggies from your fridge like grated courgette, chopped aubergine, onion, or squash.
- For an added crunch and flavor, set aside some chorizo to fry until crisp. Sprinkle this on top before serving.