Spanish-Style Orzo With Saffron & Lemon Dressing

Boil a kettle

Peel and finely chop your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Cut your lemon[s] in half

Dissolve your vegetable stock mix and tomato paste in 500ml [650ml] [1L] boiled water – this is your tomato stock

Combine the chopped parsley, saffron and a squeeze of lemon juice in a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your saffron & lemon dressing

Cut the remaining lemon into 1 wedge per person

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 the chopped onion with a pinch of salt and cook onion for 4-5 min or until softened

Once softened, add the diced pepper and cook for a further 2-3 min

Add the chopped garlic with your ground smoked paprika and dried thyme and cook for 1 min or until fragrant

Once fragrant, add your orzo and stir to coat the grains in the spices

Add the tomato 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

Tip: Stir the orzo occasionally to stop it from sticking

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