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Paella orzo traybake recipe

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Feed a crowd with this easily transportable orzo paella traybake. It uses orzo pasta instead of rice and budget-friendly frozen fish in a garlicky tomato sauce and is easy to portion up and reheat. See method

Serves 8
20 mins to prepare and 1 hr to cook, plus 10 mins resting time
427 calories / serving

Ingredients

2 large onions, sliced
4 garlic cloves, peeled and finely sliced
4-6 mixed coloured peppers, thickly sliced
200g black or green pitted olives
5g thyme sprigs
2 tbsp olive oil
125ml white wine
2 x 400g tins chopped tomatoes
520g frozen white fish
500g pack Tesco Finest orzo pasta
1 vegetable stock cube, made up to 900ml
1 lemon, cut into wedges, to serve
handful flat-leaf parsley, chopped, to serve

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1795kj
427kcal 21%
Fat
9g 13%
Saturates
2g 9%
Sugars
11g 12%
Salt
1.9g 31%

of the reference intake
Carbohydrate 59.3g Protein 19.6g Fibre 7.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions, garlic, peppers, olives and thyme in a large roasting tin, drizzle over the oil, season and toss together to coat. Roast for 15-20 mins until the onions and peppers are tender.
Remove the tin from the oven, discard the thyme sprigs, then pour in the wine and chopped tomatoes. Add the fish, tucking the pieces into the sauce. Add the orzo, spreading it evenly over the fish, and pour over the stock. Give everything a gentle stir.
Bake for 40-45 mins, uncovered, stirring gently after 20 mins, until the orzo is cooked and has soaked up most of the stock. Remove from the oven and leave to stand for 10 mins so the orzo can soak up the rest of the stock. Stir gently, then season to taste. Squeeze over a little lemon juice, then top with the lemon wedges and parsley to serve.

Tip: To reheat, cover loosely with foil and bake at gas 5, 190°C, fan 170°C fan for 30 mins or reheat individual portions in a microwave on high for 3-4 mins.

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