A HelloFresh take on the crowd-pleasing classic, this paella-style recipe is made with velvety orzo pasta instead of rice. Bursting with rich earthy flavours, and requiring minimal prep and washing up, this one-pot wonder is about to become your weeknight go-to. Place this colourful dish in the middle of your table and enjoy in a traditional, communal style!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Vegetable Stock Pot(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Orzo(ContainsCereals containing Gluten)
Preheat your oven to 220°C and boil your kettle. Remove the root and dark green top from the leek, halve lengthways, then slice into thin half moons. Peel and grate the garlic (or use a garlic press). Halve the plum tomatoes through the equator. Remove the top and bottom from the courgette, halve lengthways into 1cm strips, then chop into 1cm chunks. Roughly chop the flat leaf parsley (stalks and all).
Pour the boiling water (see ingredients for amount) into a measuring jug with the stock pot. Put the tomatoes on a lined baking tray, drizzle over a little oil, sprinkle over a quarter of the hard Italian cheese and add a pinch of salt and pepper. Leave to the side for the moment.
Heat a drizzle of oil in a large saucepan on medium heat. Add the diced chorizo and cook until crisp, 3-4 mins. Add the leek and cook until soft, 5 mins more, then add the garlic and cook for another minute. Stir in the orzo and courgette to coat it in the chorizo-ey oil, then pour in the stock and diced tomatoes. Stir together.
At this point you can pop the tomatoes on the top shelf of your oven to roast until the cheese is slightly browned and the tomatoes are cooked, 10-15 mins. Bring the orzo to the boil, stirring constantly. Turn the heat to low and simmer away (don't let it boil rapidly) for 10-15 mins, stirring every couple of mins. After 5 mins of cooking, stir in the prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.
When the orzo is cooked and the liquid has been absorbed, remove from the heat and stir in the remaining hard Italian cheese. TIP: If all the liquid has been absorbed and the orzo is not quite cooked, just add 50ml of water and keep cooking, repeat this if you need to.
Taste the orzo mixture and add some salt and pepper if you feel it needs it, then stir in half the parsley. Spoon into bowls and pop the tomatoes on top along with a sprinkling of remaining parsley. Enjoy!