Finely chop the garlic. Tear all of your chorizo into small pieces and place in a frying pan on a medium heat. Stir the chorizo until crispy (3 minutes). Add the chopped garlic and a tsp of chopped chillies and stir to fully coat the chorizo.

Add all of your tomatoes to the frying pan and combine with the chorizo. Sauté for 5 minutes so the tomatoes become soft.

Add the orzo to the pan and fold into the chorizo and tomatoes until fully covered. Pour in the chicken stock and stir. Allow the orzo to simmer for 7 minutes, stirring occasionally so it doesn’t stick to the bottom of the pan.

Add the prawns, cover and simmer for 5 minutes. At this point, the orzo should be al dente and the prawns should be pink and cooked to perfection. If it needs a bit more time, give it a couple of minutes.

Finely slice all of your basil, scattering most of it over the orzo, saving a third for later. Season with a few grinds of pepper, a pinch of salt and give it all a stir.

Time to plate up! Spoon the orzo into a bowl and add the second tsp of chopped chillies. Sprinkle the rest of the basil over to garnish with an extra pinch of salt, pepper and a drizzle of olive oil. Dig in!