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Speedy Smoky Burrata and Chorizo Orzo
Speedy Smoky Burrata and Chorizo Orzo

Speedy Smoky Burrata and Chorizo Orzo

with Cheese, Peas and Rocket

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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.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk
•Egg
•Sulphites

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Orzo

(Contains: Cereals containing gluten)

90 grams

Diced Chorizo

(Contains: Milk)

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

Peas

1 sachet(s)

Smoky Base Paste

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

125 grams

Burrata

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3951 kJ
Energy (kcal)944 kcal
Fat48.1 g
of which saturates25.1 g
Carbohydrate88.5 g
of which sugars18 g
Protein38.6 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Grater
•Large Frying Pan

Instructions

Cook the Orzo
1

a) Boil a full kettle.

b) Pour the boiled water into a saucepan with 1/2 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.

Get Frying
2

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).

Add the Flavour
3

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

b) Fry until fragrant, 1 min.

Simmer your Sauce
4

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

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

Final Touches
5

a) Stir the hard Italian style cheese, peas and smoky base paste through the sauce until the cheese has melted. Drain the burrata, then carefully halve it.

b) Once melted, 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.

Serve Up
6

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

b) Top with the burrata halves and rocket leaves.

c) Finish by drizzling over the balsamic glaze.

Enjoy!

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