Chorizo Orzo Sweetcorn Summer Stew Food

PRAWN & CHORIZO ORZO

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the garlic, and slice the chorizo. Pick and finely chop the basil.
• Heat half the oil in a heavy-based pan. Fry the garlic and chorizo for 3 minutes, then deglaze the pan with the vinegar.
• Add the passata and 300ml of water, then the orzo. Bring to the boil, reduce the heat and simmer for 10 to 15 minutes, or until the orzo is al dente, stirring occasionally to prevent it sticking.
• Spread the cherry tomatoes over a baking tray, drizzle with the rest of the oil and season. Roast for 10 minutes, or until soft.
• Stir half the basil into the pasta, along with the prawns.
• Divide between bowls, top with the remaining basil and serve the roasted tomatoes alongside.

CHORIZO, ORZO & SWEETCORN SUMMER STEW

Steps:

• 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.

CHORIZO, CORN, AND ORZO SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage in the hot saucepan until it starts to release its fat, about 5 minutes. Add onion and cumin; cook until onion is soft, another 5 minutes. Drain and discard grease if there is a lot of fat in the pan, or pat dry with paper towels.
• Add chicken broth to the saucepan; bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Reduce heat to low and add tomatoes, corn, black beans, spinach, and chile pepper. Cook until heated through, about 5 minutes. Season with salt.

CHORIZO STEW

Steps:

• Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
• Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
• Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
• Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
• Season to taste.
• Ladle into bowls and top with the spring onion.

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.