Name: Baked chorizo orzo with hake
Total time: 55 min
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 100g chorizo finely chopped; 1 onion finely chopped; 3 cloves garlic sliced; a few springs thyme; 250g orzo; 200ml cider; 500ml chicken stock; 4 x 175g skinless hake; ½ a small bunch flat-leaf parsley chopped; 1 tbsp cider vinegar

3 tbsp olive oil
100g chorizo
finely chopped
1 onion
finely chopped
3 cloves garlic
sliced
a few springs thyme
250g orzo
200ml cider
500ml chicken stock
4 x 175g skinless hake
½ a small bunch flat-leaf parsley
chopped
1 tbsp cider vinegar

Method

step 1
Heat the oven to 190C/fan 170C/gas 5 and heat 1 tbsp of the olive oil in a shallow 30cm casserole dish. Cook the chorizo for 4-5 minutes or until crisp and the fat has turned a deep red. Turn the heat to low and add the onion, garlic and thyme. Cook for 10 minutes until the onion is soft, then tip in the orzo and toss until every grain is coated in the oil. Stir in the cider, stock and some seasoning, and bring to the boil. Put into the oven for 10 minutes, then remove and nestle in the hake fillets. Bake for another 15 minutes until the orzo and hake are cooked.
step 2
Mix together the parsley, cider vinegar, remaining 2 tbsp of oil and some seasoning, and spoon over the fish and orzo to serve.