Skillet Orzo With Chorizo and Dates Recipe
Introduction
This skillet orzo with chorizo and dates is a flavorful one-pan dish that balances savory and sweet beautifully. It’s quick to prepare and perfect for a satisfying weeknight meal with a touch of Mediterranean flair.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces dried (cured) Spanish chorizo, casing and ends removed, diced (about 1 cup)
- 1/2 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups/10 ounces orzo
- Salt and black pepper
- 5 dates (preferably Medjool), pitted and coarsely chopped
- 4 ounces fresh goat cheese
- Torn fresh mint leaves (optional), for serving
Instructions
- Step 1: Heat olive oil in a medium (about 10-inch) cast-iron or nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring occasionally, until the fat begins to render and the chorizo starts to brown, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds more.
- Step 2: Add the orzo, season with salt and black pepper, and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.
- Step 3: Stir in the chopped dates and 2 1/2 cups of water. Bring to a boil over high heat, then reduce heat to a simmer. Cover the skillet and cook, undisturbed, until the orzo is al dente and the liquid is absorbed, about 10 minutes. If liquid remains when orzo is al dente, uncover, increase heat to medium-high, and simmer rapidly for 1 to 2 minutes to evaporate excess liquid.
- Step 4: Remove from heat. Taste and adjust seasoning with salt and pepper as needed. Crumble goat cheese evenly over the top and gently stir until just combined and beginning to melt. Garnish with torn fresh mint leaves if desired before serving.
Tips & Variations
- For a vegetarian version, substitute chorizo with smoked paprika-seasoned mushrooms or plant-based sausage.
- Use other dried fruits like apricots or figs if dates aren’t available.
- Fresh herbs like parsley or cilantro can be used instead of mint for a different flavor profile.
- Toast the orzo longer for a nuttier depth of flavor before adding water.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally and adding a splash of water if needed to loosen the orzo.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of orzo?
Orzo works best because it cooks quickly and absorbs liquid well, but small pasta shapes like ditalini or acini di pepe can be used with similar results. Adjust the cooking time as needed.
Is it necessary to use fresh goat cheese?
Fresh goat cheese adds a creamy tang that complements the flavors nicely, but you can substitute ricotta or feta if preferred. Just crumble and stir in as directed.
PrintSkillet Orzo With Chorizo and Dates Recipe
A flavorful and comforting skillet orzo dish featuring Spanish chorizo, sweet dates, and creamy goat cheese, finished with fresh mint for a vibrant touch. This one-pan recipe offers a perfect balance of savory, sweet, and creamy textures, ideal for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces dried (cured) Spanish chorizo, casing and ends removed, diced (about 1 cup)
- 1/2 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups (10 ounces) orzo
- Salt and black pepper, to taste
- 5 dates (preferably Medjool), pitted and coarsely chopped
- 4 ounces fresh goat cheese
- Torn fresh mint leaves (optional), for serving
Instructions
- Heat the oil and cook chorizo: Heat the olive oil in a medium (about 10-inch) cast-iron or nonstick skillet over medium heat until shimmering. Add the diced chorizo and cook, stirring occasionally, until the fat renders and the chorizo starts to brown, about 2 minutes.
- Sauté onion and garlic: Add the finely chopped onion to the skillet with the chorizo and cook, stirring occasionally, until the onion softens, about 3 minutes. Stir in the minced garlic and cook until fragrant, roughly 30 seconds.
- Toast the orzo: Add the orzo to the skillet and season with salt and black pepper. Cook, stirring occasionally, until the orzo is lightly toasted and golden, about 2 to 3 minutes.
- Add dates and simmer: Stir in the chopped dates and pour in 2 1/2 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the skillet with a lid or foil and cook undisturbed until the orzo is al dente and the liquid is absorbed, approximately 10 minutes.
- Evaporate excess liquid if needed: If all the liquid isn’t absorbed when the orzo is done, uncover the skillet, increase the heat to medium-high, and simmer rapidly for 1 to 2 minutes until any remaining liquid evaporates.
- Finish with goat cheese and mint: Remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Crumble the fresh goat cheese evenly over the orzo and gently stir to combine and allow it to start melting. Garnish with torn fresh mint leaves if desired before serving.
Notes
- For best flavor, use dried cured Spanish chorizo; fresh chorizo may alter cooking time and flavor.
- If you don’t have a lid for your skillet, tightly cover with aluminum foil to trap steam for cooking the orzo.
- Medjool dates are preferred for their large size and caramel-like sweetness, but any soft, sweet dates can be substituted.
- To make this recipe vegetarian, omit the chorizo and sauté the onion and garlic in olive oil, then consider adding smoked paprika or a smoked salt substitute for depth of flavor.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
Keywords: skillet orzo, chorizo recipe, orzo with dates, Spanish chorizo, one-pan dinner, quick skillet meal, goat cheese orzo
