Think paella with a twist with this recipe. Instead of rice, we have orzo, but it’s made in a very similar way. And instead of seafood, this recipes uses chorizo and lots of lovely vegetables! But it creates a similar dish in terms of texture and consistency, and I love paella!
We added a fresh chilli for some extra spice. But if you find chorizo spicy enough, you may want to hold off on the extra chilli!
Either way, this dish takes around 30-40 mins give or take (depending if your orzo cooks in the time it states on the packet – not for us!). And it’s one of those that you do need to keep an eye on. No one wants orzo stuck to the bottom of the pan!
Ingredients (serves 6):
- 1 chorizo sausage, sliced into 1cm thick rounds
- 1 aubergine, sliced into 1 cm thick rounds and quartered
- 4 peppers, chopped into 2cm squares
- 1 punnet cherry tomatoes
- 1 red chilli, diced
- 3 garlic cloves, finely diced
- 500g orzo
- 500g passata
- 500ml water
- 1 bunch parsley, roughly chopped
- 1 bunch basil, roughly chopped (some leaves left whole to garnish)
- Salt and pepper, to season
- Rapeseed oil
- Preheat your oven to 200 degrees.
- Begin by browning your chorizo over a medium heat, in a large sauce pan (everything will come together in this pan, so think big!).
- Add your aubergine, peppers and tomatoes to a large roasting dish with a drop or rapeseed oil. Season with salt and pepper and coat well.
- Once the chorizo has slightly browned, turn the heat to low and add the chilli and garlic. Stir to make sure it doesn’t burn and cook for a further 1-2 mins.
- Pop your roasting dish in the oven for 25 mins until the vegetables have softened and slightly charred.
- Add the orzo to your chorizo pan. Coat in all of the delicious chorizo juices. Add the passata and water. Stir thoroughly, bringing to the boil, then reduce to a simmer. Cover with a lid so that the orzo cooks in the liquid, but be careful it doesn’t stick to the bottom! Keep a watchful eye, stirring occasionally. If your liquid disappears and the orzo is not cooked, keep adding a drop more water.
- Once your vegetables are roasted and orzo is cooked, remove the vegetables from the oven and add to the pan. Stir in most of the parsley and basil, leaving some to garnish.
- Serve with an extra grind or two of salt and pepper! (And a bed of spinach leaves like we did if you want more greenery).