Chorizo, orzo & sweetcorn summer stew

Contains pork – recipe is for non-Muslims only

Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 389
  • fat 12g
  • saturates 4g
  • carbs 50g
  • sugars 17g
  • fibre 8g
  • protein 16g
  • salt 1.2g


  • 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


Use up leftover veg
This is a great way of using up any leftover veg you have in the fridge. You could add grated courgette or chopped aubergine, onion, or squash.


  1. Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.

  2. Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.

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