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Chorizo, orzo & sweetcorn summer stew served in a bowl

Chorizo, orzo & sweetcorn summer stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal389
fat12g
saturates4g
carbs50g
sugars17g
fibre8g
protein16g
salt1.2g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2020

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Overall rating

A star rating of 4.8 out of 5.39 ratings
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