Spanish-Style Chorizo Orzo With Lemon Aioli

Boil a kettle

Peel and finely dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Chop your parsley finely, including the stalks

Combine your mayo with half the chopped garlic (save the rest for later!), a squeeze of lemon juice and a pinch of pepper in a bowl – this is your lemon aioli

Dissolve your chicken stock mix in 500ml [650ml] [1L] boiled water

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisped

Once crisped, add the diced onion and pepper strips to the pan with a pinch of salt and pepper and cook for 4-5 min or until beginning to soften

Once softened, add the remaining chopped garlic to the pan with your ground smoked paprika and tomato paste and cook for 1-2 min or until fragrant

Once fragrant, add your orzo and stir to coat the grains in the spices, then add the chicken stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through (stir the orzo occasionally to stop it from sticking!)

Once cooked, stir through your blanched peas and cook for a further 1 min or until warmed through – this is your Spanish-style chorizo orzo

Tip: Cooking for kids? Add half your blanched peas to a colander, pour boiled water all over them to refresh them and leave plain!

Cut the remaining lemon into 1 wedge per person