One-Pot Prawn, ‘Nduja, Chorizo, and Samphire Orzo

This is a really quick but really flavourful dish, perfect for a weeknight dinner! This recipe is also super adaptable, you could use any seafood or any veggies you like with this method as a guideline.

Ingredients (to serve 4):

  • 300 g Orzo
  • 200 g Frozen raw king prawns
  • ½ Cured chorizo ring
  • 3 Garlic cloves
  • 2 heaped teaspoon ‘Nduja
  • 100 g Samphire
  • 250 g Mixed cherry tomatoes
  • 1 White onion, diced
  • 500 ml Chicken stock
  • 1 Can chopped tomatoes
  • 1 Lemon, juiced
  • Salt and pepper
  • Handful of chopped parsley, roughly chopped
  • Pinch of chilli flakes
  • Pinch of saffron

To serve

  • 1 Lemon, in wedges
  • Crusty bread


  1. Start by mincing your garlic, dicing your onion, and slicing your chorizo. Heat a large, heavy bottomed pan with a splash of oil and a knob of butter. Gently saute your onion for a couple of minutes on a medium heat, then add your garlic. Cook for a further few minutes, then add your chorizo slices.
  2. Add your saffron to your stock, and leave to sit for a few minutes while you prepare everything else.
  3. Add your orzo, and toss well with your onion-garlic-chorizo mixture. Deglaze with a small splash of your stock first (you can also use wine or vinegar), scrape up anything stuck to the bottom, then add the rest of your stock and chopped tomatoes.
  4. Stir to combine, and bring to the boil. Reduce the heat to medium/low, and allow to cook for around 15 minutes. Stir occasionally so nothing sticks to the bottom.
  5. While that’s cooking, halve your tomatoes lengthways. Throw these in, along with the frozen prawns, after around 8 minutes.
  6. Chop your samphire roughly in thirds. When you’ve only got a few minutes to go, stir in your samphire (this cooks in around 3-4 minutes). Stir in your ‘Nduja. Season with salt and pepper. This is also a good time to taste, to see if you want to adjust any of the flavours.
  7. When your orzo is cooked and your prawns are pink, turn off the heat, and squeeze over your lemon juice. You can also stir in a knob of butter here.
  8. Garnish with chopped parsley and some chilli flakes, serve with lemon wedges and crusty bread. Enjoy!

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