Spanish-Style Orzo with Cod and Chorizo
with Romano pepper and Kalamata olivesCalories
:
800 kcalProtein
:
47.7g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Vis
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
This recipe provides 253 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, Gluten May be present: 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
Fat21 g
Saturated Fat8.3 g
Carbohydrate100.7 g
Sugar16.8 g
Dietary Fiber9.5 g
Protein47.7 g
Salt3.2 g
Potassium273.7 mg
Calcium26.3 mg
Iron0.5 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
1
- 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.
2
- 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).
3
- 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.
4
- 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.
5
- Stir the Kalamata olives and lemon zest into the orzo.
- Use a spatula to cut the fish into 3 pieces.
6
- Serve the orzo on deep plates.
- Top the orzo with the fish.
- Scatter over the chorizo.
- Garnish with the parsley and drizzle with lemon juice as preferred.
