Paella-style Double Chorizo Orzo
with parsley and lime
This delicious orzo dish is cooked in the style of a traditional Spanish Paella. Hailing from the Valencia region, Paella is a signature of Spanish cooking often made with a variety of different meats and types of seafood.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Dried Orzo
(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)
180 grams
Chorizo
(Contains: Milk)
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
5 grams
Parsley
1 unit(s)
Lime
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Ground Cumin
Not included in your delivery
½ tsp
Salt
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2916 kJ
Energy (kcal)697 kcal
Fat25.7 g
of which saturates9.2 g
Carbohydrate83.3 g
of which sugars15.6 g
Dietary Fiber3.7 g
Protein34.3 g
Salt5.8 g
Potassium194.4 mg
Calcium7.2 mg
Iron0.4 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 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
- Peel and grate the garlic (or use a garlic press).
- Quarter the lime.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
2
- Place a large pan over medium-high heat.
- Once hot, fry the chorizo and pepper until the pepper starts to soften, 3-4 mins.
- Drizzle in some oil (if required) then add the cumin, paprika and garlic. Fry until fragrant, 1 min.
- Add the tomato paste and orzo and cook, stirring, 1-2 mins.
3
- Add 400ml water (per 2P), ½ tsp sugar (per 2P), ½ tsp salt (per 2P) and a knob of butter.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once cooked, season to taste with salt, pepper and lime juice.
4
- Stir a knob of butter and half the chopped parsley through the orzo.
- Divide your creamy orzo between bowls.
- Top with remaining lime wedges for squeezing over.
- Finish with a sprinkling of remaining chopped parsley.
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