Start the chorizo: Set a large deep skillet or wide Dutch oven over medium heat.

Put the diced chorizo into the dry skillet in an even layer.

Cook the chorizo for 4 to 5 minutes, stirring a few times, until some of its red oil has melted out and the edges look a little crisp.

Transfer about half of the chorizo to a small plate with a spoon. Leave the rest in the skillet so it can flavor the orzo.

Add the chopped onion to the skillet with the remaining chorizo.

Cook the onion for 4 minutes, stirring now and then, until it softens and starts to look glossy.

Add the sliced garlic to the skillet.

Cook the garlic for 30 seconds, stirring, just until it smells fragrant.

Stir the tomato paste into the skillet with the onion mixture.

Cook the tomato paste for 1 minute, stirring, until it turns a little darker and starts to sizzle in the chorizo oil.

Toast the orzo: Add the dry orzo to the skillet.

Stir the orzo for 1 minute so the grains are coated in the tomato mixture and look slightly shiny.