• Halve the cherry tomatoes.
• Pick half a stalk of sage leaves (per 2P).
• 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 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 the orzo, creme fraiche, stock, 400ml water (per 2P), ¼ tsp sugar (per 2P) and ½ tsp salt (per 2P) into the pot.
• 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 the pot from the heat.
• Drain the mozzarella and roughly tear. Stir half through the orzo. 

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

• Taste and season with salt and pepper if required.
• Divide your creamy chorizo orzo between bowls or deep plates.
• Top with remaining mozzarella.