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
150 grams
Dried Orzo
170 grams
Chorizo
90 grams
Bell Pepper
1 unit(s)
Garlic
2 unit(s)
Parsley
5 grams
Lime
1 unit(s)
Paprika
2 sachet(s)
Ground Cumin
2 sachet(s)
Passata
1 pack(s)
Salt
0.5 tsp
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
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 passata and orzo and cook, stirring, 1-2 mins.
- Add 300ml water (per 2P), ½ tsp sugar (per 2P), ½ tsp salt (per 2P) and a knob of butter.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Add prawns for final 5 mins of cooking time.
- Once cooked, season to taste with salt, pepper and lime juice. IMPORTANT: Wash hands and equipment 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.
2852
kJ
Energy (kJ)
682
kcal
Energy (kcal)
20.4
g
Fat
5.8
g
of which saturates
88.7
g
Carbohydrate
18.7
g
of which sugars
9
g
Dietary Fiber
33.5
g
Protein
78
mg
Cholesterol
6.18
g
Salt
