Crisp the chorizo

• Heat the olive oil in a large sauté pan over medium heat.
• Add the diced chorizo and fry until golden and the fat has rendered out.

Soften the aromatics

• Add the onion and cook until soft and translucent.
• Stir in the garlic, sun-dried tomatoes and smoked paprika and cook until fragrant.

Toast the orzo

• Add the orzo and stir to coat it in the pan juices.
• Toast for a couple of minutes until lightly golden.

Simmer in the stock

• Pour in the hot stock and season with salt and pepper.
• Simmer, stirring often, until the orzo is tender and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cream and grated parmesan.
• Fold through the spinach until wilted and serve immediately.