Make a special dinner for two, spicing orzo with smoked paprika in a tomato-based sauce and topping with mussels in garlic butter
Nutrition: per serving
Put the kettle on to boil while you peel and finely chop the onion and garlic. Cut the tomatoes in half.
Heat a drizzle of olive oil in a large, wide-based pan (preferably non-stick) over a medium-high heat and cook the onion with a pinch of salt and the sugar for 5-6 mins, or until softened. Add the halved tomatoes and cook for 3-4 mins more or until starting to soften.
Add the tomato purée, smoked paprika and half the chopped garlic, and cook for 1 min.
Add the orzo, vegetable stock cube and 500ml boiled water from the kettle and bring to the boil over a high heat. Once boiling, reduce the heat to medium-low, cover and cook for 12-15 mins, or until cooked through, stirring occasionally to prevent the orzo from sticking.
Meanwhile, chop the parsley, including the stalks. Put the butter in a heatproof bowl along with the remaining chopped garlic and microwave for 30 seconds until melted. Stir in the chopped parsley and a crack of black pepper to make the garlic & parsley butter.
Drain the mussels, then arrange over the orzo. Cook, covered, for a further 8-9 mins, or until the mussels are cooked through. Discard any mussels that haven't opened, then drizzle over the garlic & parsley butter to serve.
