Jamie Oliver Prawn And Chorizo Orzo

Okay, so. The first time I made this Jamie Oliver prawn and chorizo orzo, I hadn’t planned anything. You know those nights—open the fridge, stare blankly, something cold nips at your toes. But there it was. Half a stick of chorizo, a bag of prawns shoved in the back, some orzo rattling around the pantry like forgotten treasure. And basil. Fresh, surprisingly alive. It felt like something was asking to be cooked.

Ingredients Needed

• garlic, two cloves, smashed and chopped so fine it practically melts
• 200 grams of chorizo, the spicy kind, sliced thick-ish, enough to crisp
• a handful of basil—15 grams if you’re being precise—torn, not too fussy
• olive oil, four tablespoons (you’ll use it all, promise)
• sherry vinegar, two tablespoons, sharp enough to make your nose twitch
• 400 ml of passata, that silky tomato kind
• 300 grams orzo, which cooks like rice but tastes like pasta’s cooler cousin
• 200 grams cherry tomatoes, still clinging to the vine if you can swing it
• 400 grams of cooked, peeled king prawns—the big, sweet ones

How To Make Jamie Oliver Prawn And Chorizo Orzo

1. Start by heating the oven to 180°C. Don’t skip this bit—you’ll need it soon.
2. Chop things. Garlic first. Then chorizo. Then the basil (save some for later if you can resist throwing it all in). The pan comes next. Heavy-bottomed is best—it holds heat like a secret. Two tablespoons of olive oil. Garlic goes in. Chorizo follows. Everything sizzles, smells like Spain got lost in your kitchen.
3. In goes the vinegar. Quick, sharp, hiss. Then passata. Stir. Add 300 ml of water and the orzo. It’ll look like a soup for a while, but trust the process. Bring it to a boil, then lower the heat. Let it thicken. Stir like it owes you something. Ten minutes? Maybe fifteen. You’ll know when the orzo goes from chewy to just right.
4. Meanwhile. Tomatoes. Scatter them on a tray, still on the vine if they’re lovely. Drizzle with the rest of the olive oil. Salt. Pepper. Into the oven they go. Ten minutes. Maybe a bit more if you like a slight char, that caramel sweetness.
5. When the orzo’s done, stir in half the basil and all of the prawns. Just enough to warm them through. That’s it.
6. Spoon it into bowls, rustic is fine. Top with basil. Tomatoes on the side, still steaming, bursting at the seams. Taste. Salt? Pepper? Don’t forget.

Why I Love This Recipe

The first time I made this, it was raining. Not romantic rain—just grey, wet, inescapable. This dish felt like defiance. Bright, smoky, rich. It filled the kitchen with this smell—garlicky warmth, a hint of char from the tomatoes. It’s not fancy, but it feels like it is. Like you did something. Like you fed people well.

Recipe Tips

• Stir the orzo often. Like, annoyingly often. It sticks if you don’t.
• Want heat? Add chili flakes. Or fresh chili. Let it surprise you.
• No prawns? Use shredded roast chicken. Or skip protein altogether. It’ll still hit.
• Only got chopped tomatoes, Blend ’em. Or don’t. Chunky works.
• Leftover roasted veg, Throw it in. Why not?

How To Store This Jamie Oliver Prawn And Chorizo Orzo

• At Room Temperature: Honestly, don’t. Two hours max, and then it should be in the fridge. Food safety isn’t glamorous, but it matters.
• In the Fridge: Lidded container. Three days, give or take. Tastes better on day two. Probably.
• In the Freezer: Sure. Portion it out. Freeze up to two months. Label it, or you’ll forget what it is.
• Reheating: Microwave works. Medium heat, stir halfway, maybe two to three minutes. On the stove’s better. A splash of water or stock. Low heat. Stir. Done when hot.

Let’s Answer a Few Questions! (FAQs)

Can I use raw prawns?
Yeah. Just add them a couple minutes earlier so they cook through. You’ll see them curl and go opaque.

What if I don’t have sherry vinegar?
Use red wine vinegar. Or white balsamic. Or whatever tangy thing you’ve got. Just not malt vinegar. Please.

Is it spicy?
Not unless you make it that way. Chorizo has some kick. But it’s mild. Add heat if you want more drama.

Can I skip the prawns?
Sure. Make it vegetarian. Or not. It’s flexible. That’s the point.

Does this hold up for meal prep?
It really does. Keeps well. Reheats well. You’ll be glad you made extra.

Nutrition Facts (per serving)

• Calories: 657
• Carbs: 86g
• Protein: 41g
• Fat: 16g
• Sugar: 18g
• Fibre: 5g
• Sodium: 870mg

Try More Recipe:

• Jamie Oliver Macaroni Cheese With Bacon
• Jamie Oliver Spaghetti Alla Puttanesca 
• Jamie Oliver Chicken Pilaf