Crab and Chorizo Orzo

My name’s Marcus and I’m a cookery book addict.

It feels good to share this addiction, and I’m sure there are many of you out there in a similar boat, although I rarely follow a recipe from a book to the letter, the exception being cakes. However the recipes I get most excited about are when I put together a few lovely ingredients and come up with something new and enticing. One of my favourite flavour combinations is cured pork and seafood, such as scallops and black pudding, so here’s my recipe that combines the sweet but robust dark and white crab meat, with the smoky savoury porkiness of chorizo.

Crab meat at this time of year is so good, and full of beautiful orangey pink roe, grab it if you see it.

Crab and Chorizo Orzo

Serves 2

100g chorizo, (cured or uncured is fine)

A couple of shallots or a red onion finely chopped

A garlic clove finely chopped

A splash of olive oil

150g mixed dark and white crab meat

250g Orzo (A pasta shaped like rice grains)

A pinch of smoked paprika

A small handful of chopped flat leaf parsley

Sea salt and fresh ground pepper to season

Gently fry off the shallots, garlic and chorizo in a glug of olive oil until soft and golden and the chorizo starts to brown.

Meanwhile cook the Orzo in a pan of plenty of boiling water with a pinch of salt for 8 minutes, stirring occasionally to stop sticking. Drain and add to the chorizo along with a pinch of smoked paprika.

Add the crab meat just before serving, and stir though along with seasoning as required and the flat leaf parsley.

We enjoyed ours with a succulent pan fried sustainably fished Ling fillet, a wedge of lemon, and a glass of New Zealand Sauvignon Blanc.

 

4 responses to this post.

  1. Sounds delicious!

    Reply

  2. Thanks Marcus. I’m making this!

    Reply

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