Jono & Jules do food & wine

A colourful dish for midweek, just as flavoursome as the colours suggest.

Chorizo, orzo & sweetcorn stew – serves 2

• 1 tsp olive oil
• a bunch of scallions, sliced, keep the green and white parts separated
• 1 red pepper, diced
• 50g chorizo, diced
• 1 clove of garlic, crushed
• 75g orzo
• ½ tsp smoked paprika
• 200g tin sweetcorn, drained
• 1 large tomato, chopped
• 350ml chicken or veg stock
• ½ small bunch of parsley, chopped
• ½ lemon, zested and juiced

Heat the oil in a deep frying pan and fry the white parts of the scallions with the peppers and chorizo for about 8 minutes, or until the peppers are soft and the chorizo taking on some colour.

Stir in the garlic, orzo, paprika, sweetcorn and tomato and fry for 2-3 minutes, then add the stock. Bring to a simmer and cook for 8 to 10 minutes, stirring, until the orzo is tender.

Stir in the parsley, the green scallions and the lemon zest and juice.

(Original recipe from BBC Good Food)