with parsley and lime
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.
Allergens
Utensils
Tags
Prawns
180 grams
Dried Orzo
170 grams
Chorizo
100 grams
Bell Pepper
1 unit(s)
Garlic
2 unit(s)
Tomato Paste
1 tin(s)
Parsley
5 grams
Lime
1 unit(s)
Paprika
2 sachet(s)
Ground Cumin
2 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- 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.
- Roughly chop the parsley (stalks and all).
- 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 to the pan along with ½ tsp sugar, ½ tsp salt (double all for 4p) and a knob of butter (if desired).
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins or so to prevent sticking.
- In the final 5 mins, add prawns. Cook for 4-5 mins.
- Once cooked, season to taste with salt, pepper and a squeeze of lime juice. IMPORTANT: Wash hands 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 parsley through the orzo.
- Divide your creamy orzo between bowls.
- Top with remaining lime wedges for squeezing over.
- Finish with a sprinkling of remaining chopped parsley.
622
kcal
Energy (kcal)
2602
kJ
Energy (kJ)
15.9
g
Fat
5.2
g
of which saturates
80.8
g
Carbohydrate
14.1
g
of which sugars
0.9
g
Dietary Fiber
40.1
g
Protein
0
mg
Cholesterol
3.37
g
Salt
with sweet potato fries and side salad
