Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste
Ingredients
- 1 tsp olive oil
- bunch of spring onions, sliced, green and white parts separated
- 1 red pepper, cut into small cubes
- 50g chorizo, cut into small cubes
- 1 garlic clove, crushed
- 75g orzo
- ½ tsp smoked paprika
- 200g can sweetcorn, drained
- 1 large tomato, chopped
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
- ½ lemon, zested and juiced
Method
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Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
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Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.