Spanish seafood pasta

• short pasta shapes (we used orzo↗350g g

  )

• chicken stock cube↗1
• turmeric↗1 tsp tsp

  or a large pinch of saffron strands

• chorizo↗85g g

  diced

• pack mixed cooked seafood200g g
• roasted red peppers↗2

  from a jar, sliced

• frozen pea↗100g g
• chopped parsley2 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.

2. 2

   Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.

3. 3

   Serve in warm bowls, with the remaining parsley sprinkled on top.