- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- bunch of spring onions, sliced, green and white parts separated
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red pepper, cut into small cubes
- 50g chorizo, cut into small cubes
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 garlic clove, crushed
- 75g orzo
- ½ tsp smoked paprika
- 200g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 1 large tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.
Use up leftover vegThis is a great way of using up any leftover veg you have in the fridge. You could add grated courgette or chopped aubergine, onion, or squash.