Speedy Smoky Burrata and 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.
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.
Ingredients
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
Utensils
Instructions
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.
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 chorizo 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. 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.
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!
