Crisp the chorizo. Place a large sauté pan or shallow casserole over a medium heat. Add the diced chorizo and fry for 5–6 minutes, until golden and crisp and its oils have been released. Lift out around a third with a slotted spoon and set aside for serving.

Soften the shallots. Add the shallots to the chorizo remaining in the pan and cook gently in the released oil for 5–6 minutes, until soft and translucent. Stir in the garlic and cook for another minute.

Build the smoky base. Add the tomato purée, smoked paprika and oregano. Stir for 1–2 minutes, until the purée darkens slightly and the spices smell fragrant.

Cook the orzo. Stir in the orzo, coating it in the flavoured oil. Add the diced roasted peppers, followed by the hot chicken stock. Bring to a gentle simmer and cook for 12–15 minutes, stirring regularly, until the pasta is tender and the sauce is creamy.

Stir in the creamy finish. Lower the heat and add the spinach, stirring until wilted. Add the crème fraîche, grated Beech Wood cheese, lemon zest and lemon juice. Stir until the cheese has melted and the sauce looks glossy, adding a little water if it needs loosening. Stir in some of the parsley, keeping the rest for serving, and season with black pepper. Taste and adjust the seasoning.

Add the toppings. Spoon into bowls and scatter over the reserved crispy chorizo, extra grated cheese and remaining parsley. Finish with a twist of black pepper and serve.