Paella-style Prawn & Chorizo Orzo
with lime and bell pepper
Ingredients
180 g
Prawns
(Contains Crustaceans)
170 g
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
100 g
Chorizo
(Contains Milk)
1 piece
Bell Pepper
2 piece
Garlic
1 can
Tomato Paste
10 g
Parsley
1 piece
Lime
2 sachet
Paprika
(Contains Mustard)
2 sachet
Ground Cumin
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Utensils
Instructions
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).
Place a large pan over medium-high heat. Once the pan is hot, add the chorizo and pepper. Fry until the pepper starts to soften, 3-4 mins. Drizzle some oil (if required) and add cumin, paprika, garlic and fry for another rminute. Pop in the tomato paste, prawns and orzo and mix well for 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Pour in 400ml water, 1/2 tsp sugar and 1/2 tsp salt (double all for 4p) into the pan with a knob of butter (if you have). Bring to a boil, cover and simmer for 15-20 mins, till the orzo is tender. Keep stirring every 3-4 mins to prevent from sticking. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Season to taste with salt and pepper.
Stir through half the chopped parsley into the cooked paella. Divide between bowls and top with remaining chopped parsley and lime quarters.