One-pan Chorizo and Mozzarella Orzo
with creme fraiche and sage
What's better than a one-pan dish? Less mess, less stress, with full-on flavour, this chorizo and mozzarella orzo is creamy, lightly spiced, and hearty like a hug in a bowl.
Tags:
Family Friendly
•Quick
•One Pan
•Climate Conscious
Allergens:
Wheat
•Milk
•Mustard
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Dried Orzo
(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)
90 grams
Chorizo
(Contains: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
125 grams
Mozzarella
(Contains: Milk)
250 grams
Cherry Tomatoes
5 grams
Sage
2 sachet(s)
Paprika
(Contains: Mustard)
1 unit(s)
Onion
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
2 unit(s)
Garlic
Not included in your delivery
1 tbsp
Butter
¼ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3449 kJ
Energy (kcal)824 kcal
Fat40.2 g
of which saturates21.6 g
Carbohydrate78.4 g
of which sugars13.9 g
Dietary Fiber2.4 g
Protein35.5 g
Cholesterol0 mg
Salt4.11 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
Cooking Steps
1
- Halve the cherry tomatoes.
- Pick half the sage leaves (per 2P) from the stalk.
- Halve and peel the onion. Cut each half into three wedges and separate the layers.
- Peel and grate the garlic (or use a garlic press).
2
- Place a large pan or pot over medium-high heat with 1 tbsp butter (per 2P) and a drizzle of oil.
- When hot, fry the garlic, onion, chorizo and sage leaves until chorizo is starting to brown, 3-4 mins.
- Add the paprika and cherry tomatoes and cook for 1 min more.
3
- Pop in the orzo, creme fraiche, stock, 400ml water (per 2P), ¼ tsp sugar (per 2P) and ½ tsp salt (per 2P).
- Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins.
- Stir every 3-4 mins to prevent sticking.
- Once cooked, remove from the heat. Taste and season with salt and pepper if required.
TIP: Add another splash of water if you feel the dish is too dry.
4
- Divide your creamy chorizo orzo between bowls or deep plates.
- Drain the mozzarella and roughly tear.
- Top your orzo with mozzarella, cracking black pepper on top.
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