An easy, yet incredibly tasty one-pot meal made from pan-fried chorizo, orzo pasta, cherry tomatoes, vegetable stock, frozen prawns, cream cheese, frozen peas, parmesan and basil. Full of big flavours, this impressive dish is perfect for a dinner party.
It's no secret that I love a one-pot meal and this recipe for One Pot Chorizo, Prawn and Pea Orzo is no exception. The recipe starts with pan-fried chorizo, then orzo that gets toasted before being cooked with stock, cherry tomatoes, cream cheese and parmesan. The prawns and peas come in near to the end and finally the dish is topped with fresh basil. Delicious!
One-pot meals are so tasty because all of the flavour remains in the pot. From deglazing then pan to cooking the pasta in the cooking juices, all of these steps help to build on the flavour.
- Prawns: This recipe calls for frozen prawns. I like to keep a bag of prawns in the freezer at all times to make quick and easy meals like this.
- Chorizo: I use a mild chorizo when making this. If you prefer you could a use something spicier.
- Tomatoes: This recipe can be made easily at any time of the year using a can of cherry tomatoes.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a large non-stick frying pan over a low heat. Add the oil, onion, garlic and chorizo and gently sauté for a few minutes. Pour in the orzo and mix to combine. Cook for two minutes to toast the orzo.
Dissolve the stock cubes in the boiling water. Pour into the pan to deglaze it then add the can of cherry tomatoes and mix to combine. Simmer on a low heat. Keep stirring to prevent the orzo from sticking to the bottom of the pan, until most of the liquid has absorbed and the orzo is almost cooked.
Add the prawns to the pan with the cream cheese. Stir until the prawns have changed colour and cream cheese has melted. Stir in the peas and parmesan.
Once the orzo is al dente, season to taste with salt and pepper. Grate over extra parmesan and garnish with basil, then serve immediately.
The safest way to defrost prawns is in the fridge. Place the prawns in an airtight container in a single layer if possible. Allow prawns to defrost completely, either overnight or over several hours. Prawns can also be thawed in a jug of cold water. Cover the jug and leave on the bench for 1 hour replacing the cold water halfway through.
Chicken would be great in this meal! You could either add in cooked, shredded chicken towards the end. Or, you could brown some diced chicken at the start, set is aside, then add it back to the pan towards the end.
Orzo is a short-cut type of pasta. It is also known as Risoni.
Store any leftover chorizo, prawn and pea orzo in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
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- 2 Tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 160g chorizo, finely chopped
- 500g orzo pasta
- 2 vegetable stock cubes
- 2 1⁄2 cups boiling water
- 400g can cherry tomatoes
- 300g prawns, thawed and tails removed
- 100g cream cheese
- 1 cup frozen peas, thawed
- 25g parmesan cheese, grated
- Fresh basil, to garnish
- Heat a large non-stick frying pan over a low heat. Add the oil, onion, garlic and chorizo and gently sauté for a few minutes.
- Pour in the orzo and mix to combine. Cook for two minutes to toast the orzo.
- Dissolve the stock cubes in the boiling water. Pour into the pan to deglaze it then add the can of cherry tomatoes and mix to combine.
- Simmer on a low heat. Keep stirring to prevent the orzo from sticking to the bottom of the pan, until most of the liquid has absorbed and the orzo is almost cooked.
- Add the prawns to the pan with the cream cheese. Stir until the prawns have changed colour and cream cheese has melted. Stir in the peas and parmesan.
- Once the orzo is al dente, season to taste with salt and pepper.
- Grate over extra parmesan and garnish with basil, then serve immediately.
- Mild or spicy chorizo both work.
- Swap the frozen peas for baby spinach.
- If you don’t like prawns, swap them for extra chorizo.
- Make a chicken version by swapping the chorizo for diced chicken thighs.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 795Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 224mgSodium: 1776mgCarbohydrates: 74gFiber: 6gSugar: 9gProtein: 44g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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