Spanish Inspired Paprika Chicken and Chorizo Orzo

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and sliced pepper and season with salt and pepper. Fry, stirring occasionally, until softened, 6-8 mins. 

Meanwhile, boil a full kettle. 

Once the pepper has softened, add the tomato puree, garlic and remaining smoked paprika. Stir-fry until fragrant, 1 min more.

Once the kettle has boiled, carefully add the boiling water (see pantry for amount) to the pepper pan, along with the orzo.

Stir in the chicken stock paste, sun-dried tomato paste and sugar for the sauce (see pantry for amount).

Bring back to the boil, stir, then lower the heat and simmer gently. Cook, stirring occasionally, until the orzo is just tender, 10-12 mins.

Once the orzo is cooked, stir in the cheese, butter (see pantry for amount) and spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and add a good squeeze of lemon.

Taste and season with salt, pepper and more lemon juice if you feel it needs it. Add a splash of water if the sauce is looking a little thick.