Spicy Chorizo and Shellfish with Orzo

160g fresh chorizo sausages, cooked or 100g dried chorizo, finely sliced
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp smoked paprika
1/4 tsp chilli flakes
Optional: Pinch saffron threads
400g can tomatoes in juice, preferably cherry tomatoes
2 tbsp vermouth or dry white wine.
450g Essential Cuisine Fish, Chicken or Vegetable Stock
2 dozen fresh pipis, cockles or mussels scrubbed clean
2 tsp chopped coriander or parsley
1 1/2 cups orzo, cooked according to manufacturer’s instructions

To prepare chorizo sausages:
If chorizo sausages are fresh fry them in a little oil until golden, 3 – 4 minutes. Cool and thinly slice.

In a medium large pot, heat oil and fry sliced chorizo, garlic, paprika and chilli flakes over medium heat, sizzling for 2 – 3 minutes. Add optional saffron, tomatoes and their juice, vermouth or wine and Essential Cuisine Stock. Bring to a simmer and simmer for 10 minutes.

While sauce simmers, cook orzo in a separate pot according to manufacturer’s instructions. Drain when cooked. Add shellfish to sauce and simmer until they open, 3 – 4 minutes. Mix in chopped coriander or parsley. Divide drained orzo between 4 serving bowls, spoon over sauce and divide seafood between bowls.