Fish and chorizo is a lovely combination and this stew with pasta shells was simple but rich. Serves 2-3, takes about 40 minutes.
Chop the spring onions up. Keep the whiter bits separate from the green leafy bits. Also chop the chorizo into little bite-sized pieces.
In a deep pan that has a well-fitting lid, warm up some marge/oil and start the white bits of the spring onion frying gently. Once the chorizo is chopped up add that too.
Once the chorizo and spring onion have softened a bit nicely, add the fish pie mix to the pot and stir it around. Add the green bits from the spring onions, and the lemon zest, then enough boiling water to only just cover. Bring to the boil, put the lid on, turn the heat right down and let it simmer very gently for 25-35 minutes.
Halfway through the stew's bubbling time, get the pasta going. Half-cook it (parboil it) for 5 minutes in boiling water, then drain it and add it into the stew.
Just near the end, wash and chop up the parsley, add it into the pot, and stir everything around. Give it another minute or two for the parsley to get involved, then serve.