Paella-style Prawn and Double Chorizo Orzo

Name: Paella-style Prawn and Double Chorizo Orzo with parsley and lime
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 150 grams Prawns; 170 grams Dried Orzo; 180 grams Chorizo; 1 unit(s) Bell Pepper; 2 unit(s) Garlic; 1 tin(s) Tomato Paste; 1 unit(s) Lime; 2 sachet(s) Paprika; 2 sachet(s) Ground Cumin; 1 unit(s) Scallion; ½ tsp Salt; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Butter

with parsley and lime

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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

•Cereals containing gluten

•Mustard

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

180 grams

Chorizo

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

1 unit(s)

Lime

2 sachet(s)

Paprika

(Contains: Mustard)

2 sachet(s)

Ground Cumin

1 unit(s)

Scallion

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)3328 kJ

Energy (kcal)795 kcal

Fat32.1 g

of which saturates10.1 g

Carbohydrate83.7 g

of which sugars15.8 g

Dietary Fiber7.7 g

Protein45.3 g

Cholesterol78 mg

Salt6.83 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

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.
Trim and roughly chop the scallion.

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.

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.

Stir a knob of butter and half the chopped scallion through the orzo.
Divide your creamy orzo between bowls.
Top with remaining lime wedges for squeezing over.
Finish with a sprinkling of remaining chopped scallion.