Chorizo, orzo & sweetcorn summer stew

Ingredients

• 1 tsp olive oil
• bunch of  spring onions, sliced, green and white parts separated
• 1 red pepper, cut into small cubes
• 50g chorizo, cut into small cubes
• 1 garlic clove, crushed
• 75g orzo
• ½ tsp  smoked paprika
• 200g can  sweetcorn, drained
• 1 large tomato, chopped
• 350ml low-salt chicken or vegetable stock
• ½ small bunch of  parsley, chopped
• ½  lemon, zested and juiced

Method

• STEP 1

  Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
• STEP 2

  Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.