Chorizo, Orzo & Sweetcorn Summer Stew Recipe
Introduction
This chorizo, orzo & sweetcorn summer stew is a vibrant and comforting dish perfect for warm evenings. Packed with smoky chorizo, fresh vegetables, and tender orzo, it’s a flavorful meal that comes together quickly and easily.
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
Instructions
- Step 1: Heat the olive oil in a deep frying pan over medium heat. Add the white parts of the spring onions, red pepper cubes, and chorizo. Fry for 8 minutes until the peppers are soft and the chorizo turns golden.
- Step 2: Stir in the crushed garlic, orzo, smoked paprika, sweetcorn, and chopped tomato. Cook for another 2–3 minutes, allowing the flavors to blend.
- Step 3: Pour in the chicken or vegetable stock and bring to a simmer. Cook for 8–10 minutes, stirring often, until the orzo is tender and the stew has thickened slightly.
- Step 4: Remove from the heat and stir in the chopped parsley, green parts of the spring onions, lemon zest, and lemon juice. Serve warm.
Tips & Variations
- Use up leftover vegetables such as grated courgette, chopped aubergine, onion, or squash to add extra flavor and nutrition to the stew.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if the stew has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like couscous, small shells, or even broken-up spaghetti can be used as a substitute for orzo with similar cooking times.
Is this dish suitable for vegetarians?
This recipe includes chorizo, which is a type of pork sausage, so it is not vegetarian. However, you can omit the chorizo and use vegetable stock to make a delicious vegetarian version.
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Chorizo, Orzo & Sweetcorn Summer Stew Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A vibrant and hearty summer stew featuring smoky chorizo, tender orzo pasta, and sweetcorn, enhanced with fresh spring onions, smoked paprika, and zesty lemon. Perfect for using up leftover vegetables and making a flavorful, satisfying one-pot meal.
Ingredients
Main 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
Instructions
- Heat the oil and fry aromatics and chorizo: Heat 1 tsp olive oil in a deep frying pan over medium heat. Add the white parts of the spring onions, red pepper cubes, and chorizo. Fry for 8 minutes until the peppers have softened and the chorizo is golden and fragrant.
- Add garlic, orzo, spices, and vegetables: Stir in the crushed garlic, 75g orzo, ½ tsp smoked paprika, drained sweetcorn, and chopped tomato. Cook for an additional 2 to 3 minutes to lightly toast the orzo and combine the flavors.
- Simmer with stock: Pour in 350ml low-salt chicken or vegetable stock. Bring the mixture to a gentle simmer, then cook for 8 to 10 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
- Finish with fresh herbs and lemon: Stir in the chopped parsley, the green parts of the spring onions, and the zest and juice of half a lemon. Mix well and serve hot.
Notes
- You can add leftover vegetables such as grated courgette, chopped aubergine, onion, or squash to bulk up the stew and use up fridge ingredients.
- If you prefer a vegetarian version, substitute the chorizo with smoked paprika roasted chickpeas or smoked tofu and use vegetable stock.
- For a spicier stew, consider adding a pinch of chili flakes when frying the chorizo and vegetables.
- This stew can be served as a light main course or a robust side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish-inspired
Keywords: Chorizo stew, orzo recipe, summer stew, one pot meal, sweetcorn stew, quick lunch, easy dinner
