spanish seafood pasta

• 350g short pasta shapes (we used orzo )
• 1 chicken stock cube
• 1 tsp turmeric or a large pinch of saffron strands
• 85g chorizo, diced
• 200g pack mixed cooked seafood
• 2 roasted red peppers,from a jar, sliced
• 100g frozen pea
• 2 tbsp chopped parsley

Method

• STEP 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.

• STEP 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.

• STEP 3

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