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