Chorizo, Orzo and Sweetcorn Summer Stew
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
Method
Based on 4 servings, adjust as needed.
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 (add a pinch of chilli flakes if you like a little kick), and fry for 2-3 mins more. Pour in the stock. Bring to a simmer, season 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. Season with lots of black pepper and serve.
- Ingredients
- Based on 4 servings
-
8 Spring Onions, sliced, green and white parts separated 1x Sainsbury's Spring Onions Bunch 100g -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
200g Orzo 1x Sainsbury's Orzo Pasta, Taste the Difference 500g -
150g Chorizo, cut into small cubes 1x Sainsbury's Spanish Chorizo Ring 225g -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
2 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Red Pepper, deseeded and cut into small cubes 2x Sainsbury's Red Pepper -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
325g Tin Sweetcorn, drained 1x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*) -
2 Large Tomato, chopped 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
800 ml Chicken Stock, or veggie stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
30g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g