Speedy Smoky Chorizo Orzo
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Speedy Smoky Chorizo Orzo

with Cheese, Peas and Rocket

Not to be confused with rice, orzo is actually a type of pasta. Whilst chorizo gives some of the flavour, we're also using smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.

Family Friendly
Cereals containing gluten

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 war 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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

120 grams


(Contains Cereals containing gluten)

90 grams

Diced Chorizo

2 unit(s)

Garlic Clove

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

120 grams


1 sachet(s)

Smoky Base Paste

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2820 kJ
Energy (kcal)674 kcal
Fat33.3 g
of which saturates15.6 g
Carbohydrate64.1 g
of which sugars16.2 g
Protein29.3 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



a) Boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

c) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) While the chorizo fries, peel and grate the garlic (or use a garlic press).


a) Add the garlic, Central American style spice mix and tomato puree to the chorizo.

b) Fry until fragrant, 1 min.


a) Stir the creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the pan and bring to a boil.

b) Reduce the heat and simmer until thickened, 3-4 mins.


a) Stir the hard Italian style cheese, peas and smoky base paste through the sauce until the cheese has melted.

b) Stir the cooked orzo through the sauce.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) Share the smoky chorizo orzo between your serving bowls.

b) Top with the rocket leaves.

c) Finish by drizzling over the balsamic glaze.


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