Orzo with Chorizo and White Fish
A quick and easy dinner of orzo pasta in a rich tomato sauce with bell peppers, chorizo and white fish fillets.
Equipment
- 1 Large non-stick casserole
Ingredients
- 300 g orzo
- 200 g chorizo sliced
- 2 large white fish fillets skinless, cut in smaller chunks
- 1 small onion chopped
- 2 cloves of garlic minced
- 1 bell pepper chopped
- 250 g canned chopped tomatoes
- A handful cherry tomatoes
- 1 pack fresh spinach optional
- 1 tsp mixed dry herbs
- 1 tsp paprika optional
- 1 tsp ground coriander optional
- A handful fresh basil leaves
- Chopped parsley for garnish
- Salt and pepper
- Olive oil
Instructions
- Heat 2 tbsp olive oil in a large heavy bottom skillet and sauté onions and bell peppers for 2-3 minutes.
- Add sliced chorizo and fry for another couple of minutes.
- Pop in garlic, chopped tomatoes, dried herbs, paprika and coriander. Bring the sauce to simmer.
- Add the orzo and the spinach (if using) and pour in 400ml boiling water.
- Season with salt and pepper, stir to combine and place the fish fillets on top.
- Cover and simmer over low heat until the fish is done, for about 10-15 minutes.
- Serve sprinkled with fresh parsley.