Chorizo & Shrimp Orzo

Instructions

1. Prepare the Chorizo Base

   4 min hands-on

   • Remove the casing from the chorizo or break it into small pieces.
   • Heat olive oil in a large frying pan over medium heat.
   • Add the chorizo and cook, stirring frequently, until crispy and oils are released.

2. Add Garlic and Chili Powder

   2 min hands-on

   • Mince the garlic and add to the pan with chorizo.
   • Sprinkle in chili powder and stir until garlic is fragrant and spices coat the chorizo.

3. Incorporate the Tomatoes

   5 min hands-on

   • Dice or crush the tomatoes and add to the pan.
   • Stir well and cook until tomatoes soften and create a thickened sauce.

4. Add Orzo and Chicken Stock

   8 min hands-on

   • Stir dry orzo into the pan, coating it in the tomato mixture.
   • Gradually pour in chicken stock and bring to a simmer.
   • Cook orzo uncovered, stirring occasionally, until tender but firm.

5. Cook the Shrimp

   2 min hands-on5 min waiting

   • Peel and devein the shrimp if needed.
   • Add shrimp to the pan, nestling into the mixture.
   • Cover and cook until shrimp turn pink and are fully cooked.

6. Season and Add Fresh Basil

   1 min hands-on

   • Thinly slice fresh basil and stir two-thirds into the pan.
   • Add salt and black pepper to taste and mix gently.

7. Plate and Garnish

   2 min hands-on

   • Serve the orzo mixture in shallow bowls.
   • Top with reserved basil, a pinch of salt and pepper, and a drizzle of olive oil.

8. Optional Spicy Finish

   • Sprinkle additional chili powder or chopped fresh chili over the plated dish.
   • Cooking tips:
   • For a deeper flavor, allow the chorizo to brown slightly before adding garlic and chili powder.
   • If the orzo absorbs the stock too quickly, add a splash of water or additional warm chicken stock.
   • Use high-quality fresh basil to enhance the herby aroma of the dish.
   • Ensure shrimp are not overcooked by removing them from heat as soon as they turn pink and opaque.