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Prawn, chorizo and orzo bake on a plate with the pan in the background

Prawn & chorizo orzo

With vine tomatoes & fresh basil

Prawn, chorizo and orzo bake on a plate with the pan in the background

35 mins
Not Too Tricky

serves 4

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Lizzie Harris

Ingredients

2 cloves of garlic

200g quality chorizo

½ a bunch of fresh basil (15g)

4 tablespoons olive oil

2 tablespoons sherry vinegar

400ml passata

300g orzo

200g cherry tomatoes, on the vine

400g large cooked peeled king prawns, from sustainable sources

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and finely chop the garlic, and slice the chorizo. Pick and finely chop the basil.
  3. Heat half the oil in a heavy-based pan. Fry the garlic and chorizo for 3 minutes, then deglaze the pan with the vinegar.
  4. 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.
  5. Spread the cherry tomatoes over a baking tray, drizzle with the rest of the oil and season. Roast for 10 minutes, or until soft.
  6. Stir half the basil into the pasta, along with the prawns.
  7. Divide between bowls, top with the remaining basil and serve the roasted tomatoes alongside.

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