This is a super quick mid-week meal. Using the orzo instead of rice makes it faster than a traditional paella but you still get the delicious flavour.
Heat non-stick fry pan or paella pan.
Add olive oil and onions. Sauté onions for 2 to 3 mins. Add the chorizo, stir for another minute or two and let the flavours from the chorizo infuse the onion.
Add chicken thighs and then the paprika, stir a further 2 mins. Add the saffron threads and stir through. Add the orzo and stir to coat with the other ingredients in the pan.
Add the chicken stock, water, tomatoes and garlic. Stir it all together and bring to a boil. Turn down the heat and simmer until the pasta is al dente, about 6-8 mins. Stir occasionally.
Add the prawns and push them down to simmer and cook in the juices.
Cook for 2 mins until the prawns are cooked (turned pink).
Remove the pan from the heat and top with chopped parsley and grated Parmigiano.
1 medium red onion, peeled and diced
2 tbsp olive oil
1 chorizo, sliced (mild or spicy depending on your preference)
4 free-range chicken thighs, cut into bite-sized pieces
1 cup frozen prawns
1 tsp paprika (choose either sweet or spicy if you prefer it hot)
4-6 saffron threads
1 clove garlic, peeled and crushed
1 ½ cups orzo pasta
500mls chicken stock
1 cup water
1 can cherry tomatoes
You can add mussels, clams or other seafood if you like or omit the