Give orzo a go, you’ll never look back.
Make sure you chorizo is nice and crispy before adding the garlic and chillies.
COOKING TIME (INCLUDES PREPARATION TIME): 30 MINUTES
- Bunch of Parsley - £0.70
- Bunch of Basil - £0.70
- Red Chillies - £0.60
- Garlic - £0.30
- 4 Peppers (NOT GREEN) - £2.00
- Cherry Tomatoes - £0.90
- 500g of Passata - £0.50
- 500g of Orzo - £1.70
- 225g of Chorizo - £2.00
- Total Cost – £9.40 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat your oven to 180°C/356°F
- Chop your peppers into small squares, and place into a baking tray. Add your cherry tomatoes. Season with salt, pepper and olive oil, and place tray in oven for 25 minutes.
- Chop your chorizo into small chunks, and finely slice 2 cloves of garlic and 1 whole red chilly.
- Place chorizo into a large pan, and fry until it starts to go crisp (3-4 minutes). Then add the chilly and the garlic. Once the garlic has softened (1—2 minutes) add your passata and 400ml of water.
- Bring to the boil, and then turn down to a medium heat. Allow it to simmer for 10-12 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pan.
- After 12 minutes, the orzo should be al dente. Perfect. If it needs a bit more time, give it a couple more minutes.
- Once the orzo is cooked, stir in your roasted vegetables and a handful of chopped parsley.
- Remove from the hit, and serve with a handful of fresh basil leaves scattered on top.
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