Spanish-Style Orzo with Cod and Chorizo

Name: Spanish-Style Orzo with Cod and Chorizo with Romano pepper and Kalamata olives
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 60 g Diced chorizo; 1 piece Romano pepper; 1 piece Tomato; 1 piece Onion; 2 piece Garlic; 1 sachet(s) Peruvian-style spice mix; 1 sachet(s) BBQ spice rub; 225 g Orzo; 200 g Passata; ½ piece Lemon; 2 piece Cod fillet; 30 g Kalamata olives; 10 g Fresh flat leaf parsley; 1 tablespoon [Plant-based] butter; 400 milliliters Water; 1 tablespoon White wine vinegar; to taste Salt and pepper; ⅔ piece Low sodium chicken stock cube

with Romano pepper and Kalamata olives

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This recipe provides 253 grams of vegetables per portion.

Tags:

High Protein

Allergens:

Melk (inclusief lactose)

•Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

30 g

Diced chorizo

(Contains: Melk (inclusief lactose))

½ piece

Romano pepper

½ piece

Tomato

½ piece

Onion

1 piece

Garlic

½ sachet(s)

Peruvian-style spice mix

½ sachet(s)

BBQ spice rub

115 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

100 g

Passata

¼ piece

Lemon

1 piece

Cod fillet

(Contains: Vis)

15 g

Kalamata olives

5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

½ tablespoon

[Plant-based] butter

200 milliliters

Water

½ tablespoon

White wine vinegar

to taste

Salt and pepper

⅓ piece

Low sodium chicken stock cube

Nutrition Values

Energy (kJ)3346 kJ

Calories800 kcal

Fat20.9 g

Saturated Fat8.2 g

Carbohydrate100.7 g

Sugar16.8 g

Dietary Fiber13.3 g

Protein47.7 g

Salt3.2 g

Potassium207.1 mg

Calcium22.3 mg

Iron0.4 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.

Utensils

•Sautépan or large frying pan

•Tall-Sided Pan

•Paper Towel

•Spatula

Cooking Steps

Heat a large deep frying pan without any oil over medium-high heat. Fry the chorizo for 2 - 3 minutes, or until crunchy. Remove from the pan and set aside, but leave the chorizo fat in the pan.
In the meantime, slice the Romano pepper into strips. Dice the tomato.
Chop the onion. Crush or mince the garlic.

Heat the same frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes in the chorizo fat.
Add the Romano pepper and tomatoes and fry over medium heat for 3 - 4 minutes. Add the Peruvian-style spice mix and BBQ spice rub in the last minute of cooking time.
Prepare the stock (see pantry for amount).

Stir the orzo into the vegetables and season generously with salt and pepper. Toast the grains over medium heat for 1 minute, then deglaze with the white wine vinegar. Pour in the stock and the passata.
Cover with the lid and allow to cook for 10 - 12 minutes over low heat, stirring regularly. Remove the lid in the last 5 minutes of cooking time.
In the meantime, wash, zest and juice the lemon.

Pat the fish dry with kitchen paper and season with salt and pepper.
Melt a knob of butter in another frying pan over medium-high heat and fry the cod for 1 - 2 minutes per side.
Deglaze the pan with half of the lemon juice and season to taste with salt and pepper.
Roughly chop the parsley and Kalamata olives.