• Halve the cherry tomatoes.
• Pick half the sage leaves (per 2P) from the stalk.
• Halve and peel the onion. Cut each half into three wedges and separate the layers.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan or pot over medium-high heat with 1 tbsp butter (per 2P) and a drizzle of oil.
• When hot, fry the garlic, onion, chorizo and sage leaves until chorizo is starting to brown, 3-4 mins.
• Add the paprika and cherry tomatoes and cook for 1 min more.

• Pop in the orzo, creme fraiche, stock, 400ml water (per 2P), ¼ tsp sugar (per 2P) and ½ tsp salt (per 2P).
• Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins.
• Stir every 3-4 mins to prevent sticking.
• Once cooked, remove from the heat. Taste and season with salt and pepper if required.

TIP: Add another splash of water if you feel the dish is too dry.

• Divide your creamy chorizo orzo between bowls or deep plates.
• Drain the mozzarella and roughly tear. 
• Top your orzo with mozzarella, cracking black pepper on top.