Ingredients
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salt
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1/2 lb orzo pasta
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1 cup chicken broth
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3 tablespoons extra virgin olive oil
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1/3 lb spanish chorizo, chopped
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1 onion, chopped
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1 small red bell pepper, chopped
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2 garlic cloves, finely chopped
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1 teaspoon ground turmeric
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1 lb medium shrimp, shelled and deveined
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1/4 cup flat leaf parsley, chopped
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1 teaspoon sweet paprika
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1/2 lemon, juice of
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1/3 cup green peas
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2 pinches saffron threads
Instructions
- Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
- While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
- In a medium skillet, heat 1 tablespoon of olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
- In another medium skillet, heat the remaining 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
- Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.