Chorizo Sweetcorn and Orzo

Chorizo Sweetcorn and Orzo

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Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 2


  • 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


Initial Frying:

  1. Heat the olive oil in a deep frying pan.
  2. Add the white parts of the spring onions, red peppers, and chorizo.
  3. Fry for about 8 minutes, or until the peppers soften and the chorizo turns golden.

Incorporating Main Ingredients:

  1. Stir in the garlic, orzo, smoked paprika, sweetcorn, and tomato.
  2. Continue frying for an additional 2-3 minutes.


  1. Pour in the chicken or vegetable stock and bring the mixture to a simmer.
  2. Cook for 8-10 minutes, stirring frequently, until the orzo becomes tender.

Final Touches:

  1. 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.