Paella-style Prawn and Chorizo Orzo
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Paella-style Prawn and Chorizo Orzo

Paella-style Prawn and 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:
Calorie Smart
•Quick
•Family Friendly
Allergens:
Crustaceans
•Wheat
•Milk
•Mustard

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

(Contains Crustaceans)

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

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Nutrition Values

Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat14.3 g
of which saturates5.1 g
Carbohydrate81.6 g
of which sugars15 g
Dietary Fiber0.9 g
Protein34.6 g
Cholesterol78 mg
Salt4.63 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

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), Â½ 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.
  • Add prawns for final 5 mins of cooking time.
  • Once cooked, season to taste with saltpepper and lime juice. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
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.