Sunset Orzo With Spanish Shrimp

1. 1

   Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.

2. 2

   While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.