One-Pot Spicy Orzo With Cod And Chorizo

Instructions

1. Preheat the oven to 200°C
2. Season the fish fillets in a drizzle of olive oil, salt, pepper and the Cajun spice, set aside covered in the fridge until ready to use
3. In a food processor, blitz the roasted red pepper, sun-dried tomatoes and tinned tomatoes, set aside.
4. Dry fry the chorizo in a large heavy-based saucepan on medium-high heat until the oils release and they start getting a little colour on them.
5. Remove the chorizo with a slotted spoon onto kitchen paper, set aside
6. In the same saucepan with all the chorizo oils, add the onions and leeks, sauté for a couple of minutes
7. Add the garlic and continue to cook until softened, about another minute or two
8. Add the orzo and the packet of paella seasoning to the pan, stir well so the orzo is fully coated with the mixture. If it seems too dry, then add a splash of olive oil 
9. Add the blitzed tomato and pepper to the pan and mix well
10. Add the hot stock and cook on the stove until the orzo is al dente, only about 5 minutes, season with salt and pepper
11. Mix in the cooked chorizo and add the seasoned fish fillets to the top of the pan
12. Cover the pan with foil, then on top of the foil, place the lid and bake in the oven for about 30 minutes or until the fish is cooked through
13. Garnish with lemon wedges, chopped parsley and a drizzle of olive oil
14. Serve hot and enjoy!