Prawn & chorizo orzo

Name: Prawn & chorizo orzo
Total time: 35 min
Yield: 4
Ingredients: 2 cloves of garlic; 200 g quality chorizo; ½ a bunch of fresh basil (15g); 4 tablespoons olive oil; 2 tablespoons sherry vinegar; 400 ml passata; 300 g orzo; 200 g cherry tomatoes, on the vine; 400 g large cooked peeled king prawns from sustainable sources

With vine tomatoes & fresh basil

“A quick and easy, flavour-packed pasta bake with king prawns and sweet cherry tomatoes – simply delicious! ”

Serves 4

Cooks In35 minutes

DifficultyNot too tricky

Jamie Magazine Seafood Mains Quick fixes Pasta & risotto Chorizo

Nutrition per serving

Calories 513 26%
Fat 15.7g 22%
Saturates 2.6g 13%
Sugars 6.8g 8%
Salt 1.1g 18%
Protein 28.8g 58%
Carbs 60.3g 23%
Fibre 3.6g -

Of an adult's reference intake

Jamie Magazine

By Lizzie Harris

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Ingredients

2 cloves of garlic
200 g quality chorizo
½ a bunch of fresh basil , (15g)
4 tablespoons olive oil
2 tablespoons sherry vinegar
400 ml passata
300 g orzo
200 g cherry tomatoes, on the vine
400 g large cooked peeled king prawns , from sustainable sources

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Jamie Magazine

By Lizzie Harris

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Method

Preheat the oven to 180ºC/350ºF/gas 4.
Peel and finely chop the garlic, and slice the chorizo. Pick and finely chop the basil.
Heat half the oil in a heavy-based pan. Fry the garlic and chorizo for 3 minutes, then deglaze the pan with the vinegar.
Add the passata and 300ml of water, then the orzo. Bring to the boil, reduce the heat and simmer for 10 to 15 minutes, or until the orzo is al dente, stirring occasionally to prevent it sticking.
Spread the cherry tomatoes over a baking tray, drizzle with the rest of the oil and season. Roast for 10 minutes, or until soft.
Stir half the basil into the pasta, along with the prawns.
Divide between bowls, top with the remaining basil and serve the roasted tomatoes alongside.