One-Pan Mussel and Cherry Tomato Orzo with Garlic Butter

Boil a kettle of water. While waiting, peel and finely dice the red onion and garlic cloves. Halve the cherry tomatoes and set aside.

Heat a splash of olive oil in a large, wide-based non-stick pan over medium-high heat. Add the diced onion, a pinch of salt, and the sugar. Sauté for 5-6 minutes until softened, then stir in the halved tomatoes and cook for another 3-4 minutes until they begin to break down.

Stir in the tomato purée, smoked paprika, and half of the chopped garlic. Cook for 1 minute until the spices are fragrant.

Add the orzo and crumble in the vegetable stock cube. Pour in 500ml of boiling water from the kettle and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 12-15 minutes. Stir occasionally to ensure the orzo cooks evenly and doesn't stick to the bottom.

While the pasta is simmering, finely chop the parsley (including the stalks). Place the butter and the remaining garlic in a small heatproof bowl and microwave for 30 seconds until melted. Stir in the chopped parsley and a generous crack of black pepper to create the garlic butter.