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Chorizo, orzo & sweetcorn summer stew

Chorizo, orzo & sweetcorn summer stew served in a bowl

Chorizo, orzo & sweetcorn summer stew

Name: Chorizo, orzo & sweetcorn summer stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tsp olive oil; bunch of spring onions sliced, green and white parts separated; 1 red pepper cut into small cubes; 50g chorizo cut into small cubes; 1 garlic clove crushed; 75g orzo; ½ tsp smoked paprika; 200g can sweetcorn drained; 1 large tomato chopped; 350ml low-salt chicken or vegetable stock; ½ small bunch of parsley chopped; ½ lemon zested and juiced

Anna Glover

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.6 out of 5.111 ratingsRate

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Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tsp olive oil
bunch of spring onions

sliced, green and white parts separated
1 red pepper

cut into small cubes
50g chorizo

cut into small cubes
1 garlic clove

crushed
75g orzo
½ tsp smoked paprika
200g can sweetcorn

drained
1 large tomato

chopped
350ml low-salt chicken or vegetable stock
½ small bunch of parsley

chopped
½ lemon

zested and juiced

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Nutrition: Per serving

kcal389

low
fat12g
saturates4g
carbs50g
sugars17g
fibre8g
protein16g
salt1.2g

Method

step 1

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.
step 2

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.

RECIPE TIPS

USE UP LEFTOVER VEG

This 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.

Recipe from Good Food magazine, July 2020

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A star rating of 4.6 out of 5.111 ratings

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