Description
Chorizo Orzo with Sun-Dried Tomatoes
This Chorizo Orzo recipe is a delightful fusion of tender pasta, spicy chorizo, and tangy sun-dried tomatoes. Originating in Mediterranean cuisine, it balances the spicy kick of Spanish chorizo with the sweetness of sun-dried tomatoes, finished with a nutty touch of parmesan. Ideal for gatherings, this dish easily complements grilled meats or roasted vegetables.
2 tbsp Olive oil
4 oz Spanish chorizo, sliced or cubed
½ Medium yellow onion, diced
2 cloves Garlic, minced
1 cup Orzo
½ cup Sun-dried tomatoes, chopped
2 cups Low-sodium chicken broth
½ cup Parmesan cheese, grated
¼ cup Italian parsley, chopped
Salt and pepper to taste
½ Lemon, juiced
Directions:
1. Heat oil, cook chorizo until browned.
2. Add onion, cook until translucent. Add orzo, garlic, and stir.
3. Stir in tomatoes, add broth, simmer until orzo is tender.
4. Stir in cheese, parsley, and lemon juice. Season to taste.
Prep Time: 15 mins
Kcal: 336
Step-by-Step Guide
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until it is nicely browned and has rendered its flavorful oils. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.
2. Reduce the heat to medium. Add the diced onion to the same pan and cook for 4-5 minutes until soft and translucent. Add the minced garlic and stir for 30 seconds until fragrant.
3. Add the orzo to the pan. Stir constantly for 2 minutes, toasting the pasta in the oils until it turns a light golden color. This step builds a deep, nutty flavor base.
4. Return the cooked chorizo to the pan and add the chopped sun-dried tomatoes. Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
5. Let it simmer gently for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
6. Remove the pan from the heat. Stir in the grated Parmesan cheese, chopped parsley, and fresh lemon juice until the cheese is melted and creamy. Season with salt and pepper to taste. Let it rest for 2-3 minutes before serving to allow the flavors to meld.
Serving Suggestions
This rich and savory orzo is incredibly versatile. For a complete meal, serve it alongside simply grilled chicken, shrimp, or white fish like cod. It also pairs beautifully with roasted vegetables such as asparagus, broccoli, or zucchini. To complement the Mediterranean flavors, offer a crisp green salad with a lemon vinaigrette and a side of warm, crusty bread for dipping. For a lighter option, it can be served as a hearty main dish on its own, garnished with extra parsley and a lemon wedge.
How-to Summary
Brown chorizo, then sauté onion and garlic in the rendered oil. Toast the orzo briefly, then add back the chorizo with sun-dried tomatoes and broth. Simmer covered until the orzo is tender. Finish by stirring in Parmesan, parsley, and lemon juice for a creamy, bright finish.
Frequently Asked Questions
Can I use a different type of pasta? Yes, while orzo is ideal for its rice-like texture, you can substitute with other small pasta like ditalini or even arborio rice for a risotto-style dish, adjusting liquid as needed.
Is there a substitute for Spanish chorizo? If you can’t find Spanish chorizo (which is cured and firm), you can use Mexican chorizo (fresh sausage). Remove it from its casing, cook until browned, and drain excess grease before proceeding.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the texture, as the orzo will continue to absorb moisture.
Can I make this dish vegetarian? Absolutely. Omit the chorizo and use a tablespoon of smoked paprika for flavor. Use vegetable broth instead of chicken broth and consider adding sautéed mushrooms for a meaty texture.
My orzo is too dry or too wet. How can I fix it? If it’s too dry, stir in a little more broth or water until desired consistency is reached. If it’s too wet, simply simmer uncovered for a few more minutes to evaporate the excess liquid.
Common Mistakes to Avoid
- Skipping the orzo toasting step: This crucial minute adds a nutty depth that elevates the entire dish.
- Using the wrong chorizo: Ensure you’re using the dry, cured Spanish style, not the soft, raw Mexican variety, unless you adjust the cooking method.
- Overcooking the orzo: Cook just until al dente, as it will continue to soften slightly off the heat. Mushy orzo ruins the texture.
- Adding the Parmesan over high heat: Always remove the pan from the burner before stirring in the cheese to prevent it from becoming greasy or clumpy.
Conclusion
This Chorizo Orzo with Sun-Dried Tomatoes is a standout dish that masterfully combines bold, smoky, and tangy flavors with minimal effort. Its one-pan preparation makes it perfect for both busy weeknights and impressive entertaining. By following the detailed steps and tips provided, you can avoid common pitfalls and create a consistently delicious, restaurant-quality meal at home. Don’t hesitate to make it your own with the suggested variations. Enjoy this taste of the Mediterranean!