Chorizo and shrimp wholegrain orzo in creamy tomato sauce
with parsley and Parmigiano Reggiano
Allergens:
Melk (inclusief lactose)
•Schaaldieren
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
75 g
Wholewheat orzo
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
65 g
Red cherry tomatoes
½ piece
Red onion
1 piece
Garlic
½
Tomato paste
½ sachet(s)
Mexican-style spices
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
100 g
Spinach
40 g
Shrimp
(Contains: Schaaldieren)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
¼ piece
Low sodium chicken stock cube
Water
Balsamic vinegar
Extra virgin olive oil
to taste
Salt and pepper
Honey [or plant-based alternative]
½ tablespoon
Balsamic vinegar
Nutrition Values
Energy (kJ)2823 kJ
Calories675 kcal
Fat26 g
Saturated Fat13.7 g
Carbohydrate71.2 g
Sugar19.1 g
Dietary Fiber14.1 g
Protein34.5 g
Salt2.4 g
Potassium310.6 mg
Calcium121.5 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil water for the orzo in a pot or saucepan and crumble in the stock cube. Cook the orzo (time?), then drain.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes. Take the chorizo out of the pan and set aside, but leave in the fat.
- Meanwhile, finely chop the onion and crush or mince the garlic.
2
- Heat the same frying pan with the chorizo fat over medium heat. Fry the onion and garlic for 4 minutes. Then deglaze with the balsamic vinegar.
- Meanwhile, halve the cherry tomatoes.
- Add the cherry tomatoes, the tomato paste and the Mexican style spices and fry for 2(?) more minutes.
- Finely grate the Parmigiano Reggiano.
3
- Add the cooking cream and gradually add the spinach, tearing it directly into the frying pan.
- Bring to a boil and add the shrimp. Simmer for a few minutes. When the shrimps turn red, they are ready.
- Finely chop the parsley.
- Stir in the orzo, half of the parsley and half of the Parmigiano Reggiano.
4
- Serve the orzo onto deep plates.
- Top with the chorizo.
- Garnish with the rest of the parsley and Parmigiano Reggiano.
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