Ingredients:

  • 1 Tbsp (15 ml) Olive Oil
  • 3 oz (85 g) Dried Cooking Chorizo, casing removed, diced into small cubes
  • 1 medium (100 g) Shallot or Small Onion, finely diced
  • 2 cloves Garlic, minced
  • 3/4 cup (120 g) Orzo Pasta (Risoni)
  • 1/4 cup (60 ml) White Wine (Optional, dry)
  • 2 cups (475 ml) Chicken or Vegetable Stock, hot
  • 8 oz (225 g) Large Prawns/Shrimp, raw, peeled, and deveined
  • 1/2 Lemon, zest and juice
  • 2 Tbsp Fresh Parsley, roughly chopped
  • 2 Tbsp Hard Italian Cheese (e.g., Parmigiano Reggiano), freshly grated (optional)
  • Salt, to taste
  • Black Pepper, to taste

Instructions:

  1. Render the Chorizo Fat: Add 1 Tbsp of olive oil to the large skillet over medium heat. Add the diced chorizo. Cook for 3–4 minutes, stirring frequently, until the fat has fully rendered and the chorizo pieces are crisp.
  2. Reserve Fat (Optional): If there is an excessive amount of red oil, drain off about 1 tsp (5 ml) of the fat using a spoon, leaving enough to coat the bottom of the pan.
  3. Build the Base Aromatics: Add the diced shallots (or onion) to the pan and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Do not allow the garlic to burn.
  4. Toast the Orzo: Add the orzo pasta to the pan. Stir constantly for 1 minute until the grains start to look slightly translucent. Deglaze (Optional): If using, pour in the white wine, allowing it to bubble and reduce until almost completely evaporated (about 1 minute).
  5. Simmer and Cook the Orzo: Pour in the hot chicken or vegetable stock. Bring the mixture to a boil, then immediately reduce the heat to a steady simmer (medium-low). Cook, uncovered, for 5–7 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
  6. Finish the Dish: Once the orzo is nearly cooked and still slightly saucy, add the raw, peeled prawns. Stir them gently into the mixture.
  7. Cook Prawns: Continue cooking for 2–3 minutes, stirring, until the prawns turn pink, curl into a 'C' shape, and are opaque throughout.
  8. Season and Garnish: Remove the pan from the heat. Stir in the zest of half a lemon and half of the lemon juice. Season with salt and pepper to taste. Serve immediately, topped with the freshly chopped parsley and a sprinkle of grated cheese, if desired.