Chorizo, Orzo & Sweetcorn Summer Stew Recipe
Introduction
This chorizo, orzo, and sweetcorn summer stew is a vibrant and comforting dish perfect for warm evenings. Combining smoky chorizo with tender orzo and sweet bursts of corn, it’s quick to make and packed with flavor.
Ingredients
- 1 tsp olive oil
- Bunch of spring onions, sliced (green and white parts separated)
- 1 red pepper, cut into small cubes
- 50g chorizo, cut into small cubes
- 1 garlic clove, crushed
- 75g orzo
- ½ tsp smoked paprika
- 200g can sweetcorn, drained
- 1 large tomato, chopped
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
- ½ lemon, zested and juiced
Instructions
- Step 1: Heat the olive oil in a deep frying pan over medium heat. Add the white parts of the spring onions, the red pepper cubes, and the chorizo. Cook for about 8 minutes, stirring occasionally, until the peppers are soft and the chorizo is golden.
- Step 2: Stir in the crushed garlic, orzo, smoked paprika, sweetcorn, and chopped tomato. Fry everything together for 2 to 3 minutes to combine the flavors.
- Step 3: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the orzo is tender and has absorbed most of the liquid.
- Step 4: Remove the stew from heat. Stir in the chopped parsley, the green parts of the spring onions, lemon zest, and lemon juice. Adjust seasoning to taste and serve warm.
Tips & Variations
- Use up leftover vegetables by adding grated courgette, chopped aubergine, onion, or squash for extra texture and flavor.
Storage
Store the stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it feels too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a vegetarian chorizo or omit the chorizo?
Yes, you can substitute with vegetarian chorizo or leave it out altogether. The smoked paprika helps maintain the smoky flavor if you prefer a meat-free version.
Is orzo different from other pasta?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors well, making it ideal for stews and soups like this one.
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Chorizo, Orzo & Sweetcorn Summer Stew Recipe
- Total Time: 30 mins
- Yield: 2 servings 1x
Description
A vibrant and hearty summer stew featuring spicy chorizo, tender orzo pasta, and sweetcorn, all cooked together with fresh vegetables and zesty lemon for a deliciously comforting meal.
Ingredients
Base Ingredients
- 1 tsp olive oil
- bunch of spring onions, sliced, green and white parts separated
- 1 red pepper, cut into small cubes
- 50g chorizo, cut into small cubes
- 1 garlic clove, crushed
Main Ingredients
- 75g orzo
- ½ tsp smoked paprika
- 200g can sweetcorn, drained
- 1 large tomato, chopped
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
- ½ lemon, zested and juiced
Instructions
- Heat Oil and Cook Aromatics: Heat the olive oil in a deep frying pan over medium heat. Add the white parts of the sliced spring onions, diced red pepper, and cubed chorizo. Fry for about 8 minutes, stirring occasionally, until the peppers soften and the chorizo turns golden.
- Add Garlic and Key Ingredients: Stir in the crushed garlic, orzo pasta, smoked paprika, drained sweetcorn, and chopped tomato. Continue frying for another 2-3 minutes to enhance the flavors.
- Simmer with Stock: Pour in the low-salt chicken or vegetable stock, bring the mixture to a simmer, then cook for 8-10 minutes. Stir frequently to prevent sticking and to ensure the orzo cooks evenly and becomes tender.
- Finish and Garnish: Once the orzo is tender, stir in the chopped parsley, the green parts of the spring onions, lemon juice, and lemon zest. Mix well to combine all the fresh, zesty flavors before serving.
Notes
- This recipe is a great way to use up leftover vegetables such as grated courgette, chopped aubergine, onion, or squash—simply add them along with the peppers and chorizo.
- Use low-salt stock to keep sodium levels down.
- For a vegetarian version, substitute chorizo with smoked paprika-seasoned tofu or smoked tempeh and use vegetable stock.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish-inspired
Keywords: chorizo stew, orzo recipe, summer stew, quick stovetop meal, sweetcorn stew
