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Paella-style Chorizo Orzo

Paella-style Chorizo Orzo

with parsley and lime

4.0(51)

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Calories

:

543 kcal

Protein

:

24.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Quick

Family Friendly

Calorie Smart

Allergens:

Wheat
Milk
Mustard
Lupin
Egg
Mustard
Soya
May contain traces of allergens

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.

Ingredients

Serving amount

170 grams

Dried Orzo

(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)

90 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)2272 kJ

Energy (kcal)543 kcal

Fat13.9 g

of which saturates4.9 g

Carbohydrate81.5 g

of which sugars15 g

Dietary Fiber3.7 g

Protein24.1 g

Salt4.5 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

Get Prepped

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).

Time to Fry

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.

Simmer the Orzo

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.

Finish and Serve

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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