Orzo recipe with saffron, chorizo ​​and spinach

I saw this recipe in a video and decided to give it a try. Such an easy and tasty dinner

1½ tablespoon olive oil, 250g cooking chorizo, roughly chopped, 1 onion, finely chopped, 200g cherry tomatoes, 2 garlic cloves, mashed, 500 ml poultry broth, good pinch of saffron, 250g orzo pasta, 125g washed spinach leaves, torn, 2 tablespoons of chopped parsley

Heat the olive oil and sauté the chorizo ​​and onion until the onion is tender and golden. Add the tomatoes and cook them until they are blistered and start to burst. Stir in the garlic and cook for a few more minutes.
Add the broth and saffron – stirring to help the saffron color the broth – and bring to a boil, then add the orzo.
Season, reduce the heat to medium-low and cook, uncovered, for 10 minutes. You can stir several times to keep the pasta from sticking, but try not to overdo it. At the end, the broth should be absorbed, and the pasta becomes soft, but with a little firmness. If there is no more broth before cooking the orzo, add more water.
Stir in the spinach, which will wilt. Sprinkle with parsley and adjust the seasoning.