Prawn & chorizo orzo

• 1Brown onion
• 1Pepper
• 2 clovesGarlic, sliced
• 100gCooking chorizo
• 1 cubeChicken stock cube, in 700ml water
• 1 tbspOlive oil
• 1 tspSmoked paprika
• 300gOrzo
• 1 tinChopped tomatoes
• 450gRaw king prawns
• 150gFrozen peas
• 1Lemon
• 30gFresh parsley, chopped

Plus salt, pepper and water.

Method

1. 1

   Finely chop the onion, dice the pepper, slice the garlic and cut the chorizo into small cubes. Crumble the stock cube into 700ml boiling water.

2. 2

   Fry the chorizo in the oil in a large, deep frying pan over a medium heat for 3 minutes, until crisp at the edges and the oil runs orange. Add the onion and pepper and cook for 6 minutes, until soft, then stir in the garlic and paprika for a minute.

3. 3

   Stir in the orzo until it is coated, then add the tomatoes and stock. Simmer for 10 to 12 minutes, stirring often so it does not stick, until the orzo is just tender and has soaked up most of the liquid.

4. 4

   Stir in the prawns and peas and cook for 3 to 4 minutes, until the prawns are pink all the way through.

5. 5

   Squeeze in the juice of half the lemon, stir through the parsley and season. Serve with the other half cut into wedges, or cool quickly and pack into tubs.