Fragrant Chorizo Orzotto with Padron Peppers
with feta crumbleCalories
:
760 kcalProtein
:
34.1g proteinTotal
:
30 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Mustard
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
A Spanish-inspired twist on classic risotto. Orzo is slow-simmered with rich, smoky chorizo until perfectly creamy, then paired with charred, blistered Padrón peppers. Comforting and packed with depth.
Ingredients
Serving amount
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
90 grams
Chorizo
(Contains: Milk)
1 pack(s)
Feta D.O.P
(Contains: Milk)
200 grams
Padron Peppers
1 pack(s)
Passata
2 sachet(s)
Paprika
(Contains: Mustard)
1 unit(s)
Lemon
1 unit(s)
Tomato
2 unit(s)
Garlic
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3181 kJ
Energy (kcal)760 kcal
Fat25.5 g
of which saturates13.2 g
Carbohydrate93.2 g
of which sugars22 g
Dietary Fiber10.4 g
Protein34.1 g
Salt5.5 g
Trans Fat0.3 g
Potassium242 mg
Calcium29.3 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
Cooking Steps
1
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Cut the tomato into 2cm chunks. Zest and halve the lemon.
- Place a large pan over medium-high heat (no oil).
- Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the pan and set aside.
2
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion and garlic, 1-2 mins. Add the tomato, then fry for 3 mins more.
- Add the Mediterranean spice mix and paprika, then fry for 1 min more.
- Place a separate pan over high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins. Once cooked, remove from the heat and season to taste with salt. Remove the stems before plating, if desired.
3
- Stir in the orzo, season with salt and pepper. Toast the grains for 1 min, then deglaze with the stock and 300ml water (per 2P) and the passata.
- Cook for 7-8 mins over low heat, covered, stirring regularly.
- Remove the lid and cook for 5 more mins.
- Season to taste with salt, pepper and lemon juice.
4
- Divide the orzotto between bowls and sprinkle over the chorizo.
- Crumble the feta over the top.
- Serve the padrón peppers on a separate plate.
- Serve with the lemon wedges for squeezing over.
