Sunset Orzo with Spanish Shrimp
1/2 pound orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 Tbls. extra virgin olive oil
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 tsp. ground tumeric
1/3 cup green peas
1 pound medium shelled and deveined shrimp
1/4 cup chopped flat-leaf parsley
1 tsp. sweet paprika
Juice of 1/2 lemon
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 smal saucepan, steep the saffron in the chicken broth over low heat.
In a medium skillet, heat 1 Tbls. olive oil over medium heat. add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and tumeric and cook for 5 minutes. Stir in the peas.
In another medium skillet, heat the remaining 2 Tbls olive oil 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.
rachaelraymag.com