There is something about orzo. The texture. The size. It’s just the most amazing little cross between rice and pasta. A rice / pasta cross-over! This recipe calls itself a “paella” and it makes for a wonderful “when I grow up I want to be a paella” dish. The flavors come together really nicely and are a great compliment to each other. I was able to use left over chicken, which is always a plus for me, and it had shrimp. As most people know, we are a big shrimp eating family. The peas were a “no go” for the kiddos, but that was no surprise. This got a big thumps-up and was wonderfully quick to make!
¾ lb large frozen shrimp; cleaned, shelled, thawed with tails on (I used what I had in the freezer, which were medium, and they worked just fine)
Juice of ½ a lemon
¼ tsp each salt and pepper
1 Tbs plus 1 tsp olive oil
3 ½ cups low sodium chicken broth
2 cups water
¼ tsp turmeric
1 lb orzo (can sub whole wheat for a healthier meal)
½ cup frozen peas
½ small onion, finely chopped (time-saving tip: buy pre-chopped either in the freezer section or fresh in produce)
2-4 cooked chicken thighs cut into 1″ chunks
¼ cup roasted red pepper, cut into thin strips (I bought the jarred version, though you could roast your own)
¼ cup flat-leaf parsley, chopped
Preheat oven to 425°. Place first four ingredients and 1 tbs of olive oil in large zip-lock bag. In medium pot, bring chicken broth and 2 cups water to boil. Add turmeric and orzo; boil for 6 minutes. Drain, reserving ¾ cup of cooking liquid. Place frozen peas in the broth and let sit.
Heat remaining 1 tsp olive oil in a large pan. Add onion and cook until translucent. Add shrimp and cook 3 minutes; flip halfway through. Add chicken thighs; cook for 2 minutes, stirring occasionally. Add drained orzo to pan. Pour peas and reserved liquid over orzo and stir. Finally, stir in red pepper. Bake for 10 minutes. Top with parsley and serve.
Wine Pairing Suggestions:
Serves 6 (and probably some left for lunch)
Prep time: 15 minutes Cooking time: 22 minutes