- 350g short pasta shapes (we used orzo )
- 1 chicken stock cube
- 1 tsp turmeric or a large pinch of saffron strands
- 85g chorizo, diced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 200g pack mixed cooked seafood
- 2 roasted red pepper,from a jar, sliced
- 100g frozen pea
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
Serve in warm bowls, with the remaining parsley sprinkled on top.