Paella-style Prawn and Chorizo Orzo with Irish Chicken
with parsley and lime
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Cereals containing gluten
•Crustaceans
•Milk
•Mustard
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Parsley
260 grams
Diced Irish Chicken Breast
1 unit(s)
Bell Pepper
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
160 grams
Prawns
(Contains: Crustaceans)
90 grams
Chorizo
(Contains: Milk)
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 unit(s)
Lime
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)3269 kJ
Energy (kcal)781 kcal
Fat21.7 g
of which saturates6.2 g
Carbohydrate81.5 g
of which sugars15 g
Dietary Fiber7.7 g
Protein66.9 g
Salt5.4 g
Potassium410.7 mg
Calcium12.8 mg
Iron0.5 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 chicken for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the chorizo and pepper and fry 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.
- Add prawns for final 5 mins of cooking time.
- Once cooked, season to taste with salt, pepper 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.
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.
