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A delicious one-pot family meal that can be on the table in no time at all, not my prettiest pic I know, but this one was too delicious not to share.
An orzo is a short-cut pasta shaped like a large grain of rice typically used in soups and salads. I always have a packet in my larder to throw together a quick meal, and I love that it cooks super fast and beautifully sucks up flavours.
I used both the paella seasoning and chorizo from @brindisaspanishfoods in this one-pot wonder, as well as some cod seasoned sprinkled with Cajun seasoning from @bartingredients, an absolute flavour bomb served alongside some char-grilled tender stem broccoli, courgettes and aubergines.
Ingredients
- 6 Cod Fillets
- 500g Orzo
- 300g Chorizo cut into bite-size pieces
- 1 Onion finely chopped
- 1 Leek finely chopped
- 6 Garlic Cloves crushed
- 1 packet Paella seasoning (3g)
- 3 long Roasted red peppers from a jar
- 1/2 cup Sun-dried tomatoes
- 1 tin whole peeled tomatoes
- The stock of choice heated
- 3 tsp Cajun spice
- Salt
- Pepper
- Chilli flakes
- Olive oil
- GARNISH: Lemon wedges, Chopped fresh parsley
Instructions
- Preheat the oven to 200°C
- Season the fish fillets in a drizzle of olive oil, salt, pepper and the Cajun spice, set aside covered in the fridge until ready to use
- In a food processor, blitz the roasted red pepper, sun-dried tomatoes and tinned tomatoes, set aside.
- Dry fry the chorizo in a large heavy-based saucepan on medium-high heat until the oils release and they start getting a little colour on them.
- Remove the chorizo with a slotted spoon onto kitchen paper, set aside
- In the same saucepan with all the chorizo oils, add the onions and leeks, sauté for a couple of minutes
- Add the garlic and continue to cook until softened, about another minute or two
- Add the orzo and the packet of paella seasoning to the pan, stir well so the orzo is fully coated with the mixture. If it seems too dry, then add a splash of olive oil
- Add the blitzed tomato and pepper to the pan and mix well
- Add the hot stock and cook on the stove until the orzo is al dente, only about 5 minutes, season with salt and pepper
- Mix in the cooked chorizo and add the seasoned fish fillets to the top of the pan
- Cover the pan with foil, then on top of the foil, place the lid and bake in the oven for about 30 minutes or until the fish is cooked through
- Garnish with lemon wedges, chopped parsley and a drizzle of olive oil
- Serve hot and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.