Chorizo Orzo Sweetcorn Summer Stew Recipes

CHORIZO & CHICKPEA SUMMER STEW

Steps:

• Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
• Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

CHORIZO, ORZO & SWEETCORN SUMMER STEW

Steps:

• In a deep frying pan, heat the oil and sauté the white sections of the spring onions, peppers, and chorizo for 8 minutes, or until the peppers are tender and the chorizo is golden brown.
• Add the garlic, orzo, paprika, sweetcorn, and tomato, and continue to cook for another 2-3 minutes.
• Pour the stock. Bring to a low boil, then reduce to low heat and cook for 8-10 minutes, frequently stirring, until the orzo is cooked.
• Combine the parsley, green sections of the spring onions, lemon juice, and zest in a mixing bowl.