Spanish Inspired Paprika Chicken 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 bell pepper, season with salt and pepper and fry, stirring occasionally, until softened, 6-8 mins. 

Meanwhile, boil a full kettle. 

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

 Add the orzo and boiled water from the kettle (see pantry for amount).

Stir in the chicken stock paste, sundried 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 and spinach until wilted and piping hot, 1-2 mins.

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

Add a good squeeze of lemon.