Wash and dry all produce oven to 400 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Halve the tomatoes. Strip the thyme of the sprigs and roughly chop the leaves. Remove the chorizo from its casing. Bring a large pot of salted water (at least 3 cups) to a boil.

Cook the onion and garlic: Heat a drizzle of oil in a large pan over medium heat. Add the onion and garlic to the pan and cook, tossing for 4-5 minutes, until softened. Season with salt and pepper.

Roast the tomatoes: Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 10 minutes.

Add the thyme, chorizo, and 1 Tablespoon tomato paste to the pan with the onions. Cook, breaking up the chorizo into pieces, tossing for 4-5 minutes, until the chorizo browns.

Add the orzo to the pan and toss to coat. Add 2 1/2 cups of the salted water and the stock concentrate to the pan. Reduce to a low simmer and cook for 8-10 minutes, until the orzo is almost al dente. Season with salt and pepper. TIP: If the water absorbs before the orzo is tender, add another splash of water.

When the orzo is tender, stir in the mozzarella cheese, burst tomatoes, and parmesan cheese. Place the spinach on top and cover for 2-3 minutes to steam. Stir to combine and season generously with salt and pepper, to taste. Serve straight out of the pan and enjoy!