Recipe

A vibrant, tangy dish with smoky chorizo, orzo, and fresh lemon, topped with creamy parmesan.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Mediterranean   |   Main   |   Cardiff Mum Recipe

  

Ingredients

• 1 Tin of Chopped Tomatoes
• 1 Handful Baby Spinach
• 1 White Onion
• 4 Cloves Garlic, Minced
• 1 Tablespoon Grated Parmesan, Plus More for Serving
• 120g Chorizo Slices
• 200g Orzo Rice
• 1 Chicken Stock Pot with 600ml Boiling Water
• 1 Tablespoon Red Wine Vinegar
• 1 Handful Fresh Parsley Leaves, Plus More for Serving
• 1 Tablespoon Olive Oil
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Chicken Seasoning
• 1 Lemon
• Chilli Flakes   

Method

1. Heat up a little oil in a frying pan and add the chopped onion and garlic and fry for 5 mins. Meanwhile, chop the chorizo slices into small chunks, then add that with the paprika and chicken seasoning and mix. Fry for another 5 minutes to release the oils of the chorizo, then add the orzo rice in. Toast this in the pan before adding the stock, red wine vinegar, and chopped tomatoes. Mix everything well, then cover and reduce the heat to low. Let this simmer for 20 mins until orzo is cooked. If the orzo seems thick whilst cooking, add in 100ml more water.
2. Add the parmesan in and mix, then add the baby spinach leaves and chopped parsley in and mix. Let this cook for another 2-3 mins, then spoon into bowls. Serve with chilli flakes, more parmesan, a lemon wedge, and more fresh parsley.