Braised Squid & Chorizo with Orzo - Markwell Foods New Zealand
Heat half of the olive oil over medium heat in a large frying pan. Fry the chorizo slices until they start to crisp, about 3-4 minutes, then remove and set asid
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Ingredients
- 4½ tbsp olive oil
- 300 g chorizo sliced into rounds
- 750 g Shore Mariner natural squid rings thawed and pat dry with paper towels
- 1½ onion finely chopped
- 3 cloves of garlic crushed
- 1½ red capsicum sliced
- 2 tsp smoked paprika
- ¾ tsp chilli flakes (adjust quantity to taste)
- 1½ × 400g can of chopped tomatoes
- ¾ C water
- 2¼ C orzo (risoni) pasta
- 1½ lemon grated zest
- 6 tbsp grated Parmesan cheese
- 1½ handfuls fresh parsley chopped, for garnish
- 150 g mesclun salad mix
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