Had some chorizo and a bulb of fennel left in the refrigerator, so decided to use them in this simple dish, with spelt.
Spelt is a quicker-cooking variant of barley, and a healthy and delicious alternative to other starches.
Put the spelt on to simmer in salted water together with a chopped bulb of fennel, for about 20 minutes.
Meanwhile, in olive oil, sauté a sliced red onion for a few minutes, then add a crushed clove of garlic and
some thinly sliced chorizo, torn into small pieces. When the red fat starts to run, scoop to one side of the
pan and add some raw shrimp. Stir fry until they turn pink, then add halved cherry tomatoes, mix all together
and season with freshly ground black pepper. Drain the cooked spelt and fennel, and add to the shrimp mixture,
toss it all together with chopped parsley and serve.