Spicy orzo with crispy chorizo

Orzo is an Italian dried pasta and each piece is the size and shape of an unprocessed grain of barley, which is what “orzo” means in Italian.It has a lovely texture. 

It can be boiled like other pastas, or cooked like a risotto. You cook orzo exactly the same as you would cook any pasta.  A pot of boiling water, with a splash of oil and a little salt, then boil/simmer until it’s al-dente.  Then serve.  You can serve it hot or cold – use it where you’d use rice.

Cooking ideas for orzo range from baking it with meat and sauces in the oven to making salads using cold orzo and adding a variety of flavours and ingredients.  

Allow approximately 75g of orzo per person.

Spicy orzo with crispy chorizo

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 2


  • 150 g orzo
  • 1 tbsp olive oil
  • 1/2 red pepper seeded and medium dice
  • 1 small onion peeled and finely diced
  • 8 cherry tomatoes
  • 120 g diced chorizo
  • 1 tsp chilli paste or 1/2 small chilli finally chopped
  • 1-2 cloves garlic finely chopped
  • 1 tsp ground cumin
  • 2 tbsp defrosted peas
  • 1 tbsp fresh chopped parsley
  • 100 g mozzarella shredded


  • Heat the oil in a deep frying or sauté pan and add the chorizo, onion and pepper. Sauté over a medium heat until lightly browned and add the garlic and cherry tomatoes.
  • Cook for a further 5 minutes. Remove from the heat. Add the peas, ground cumin and chilli.
  • Add the orzo to a large pan of boiling water, stir and return to the boil.
  • Cook for 8 minutes, drain and rinse well.
  • Add the orzo to the pan and stir gently over a low heat until heated through.
  • Serve and top with parsley and the shredded mozzarella


For a vegetarian option replace the chorizo with chopped babycorn or sautéed sliced mushrooms.

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