Sunset Orzo with Spanish Shrimp

{"handle":"sunset-orzo-with-spanish-shrimp","title":"Sunset Orzo with Spanish Shrimp","seoTitle":"Sunset Orzo with Spanish Shrimp","image":"https://images.ctfassets.net/vmuke7sdou62/5Qzu6s1jWW7FdUfjGZtCta/fcae59b7af7a7b16a4dbca9f8501f2f7/MTI1NjQyNTM4ODM2MDg0NzQ2.jpg","ingredients":"

• Salt
• 1/2 pound orzo pasta
• 2 pinches saffron threads
• 1 cup chicken broth
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound Spanish chorizo, chopped
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon ground turmeric
• 1/3 cup green peas
• 1 pound medium shelled and deveined shrimp
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon sweet paprika
• Juice of 1/2 lemon

","preparation":"

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 EVOO, 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 EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2-3 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.

","tags":"30 Minute Meals,boil,brunch,dinner,fish and seafood,lunch,pasta,pork,sauté,simmer,vegetables","publishDate":"2009-03-26T07:00:00Z","status":"Pending","author":"rachael-ray"}