Give orzo a go, you’ll never look back.
Make sure your 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 chilli.
Place chorizo into a large pan, and fry until it starts to go crisp (3-4 minutes). Then add the chilli and the garlic. Once the garlic has softened (1—2 minutes) add your passata and 400ml of water. Give everything a stir and add the orzo.
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 heat, and serve with a handful of fresh basil leaves scattered on top.