Orzo Paella

Orzo Paella

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by Andria Gaskins

WCNC.com

Posted on March 27, 2014 at 12:54 PM

www.queencitykitchen.com

Orzo Paella

1 1/2 pounds littleneck clams, scrubbed
1 1/2 pounds mussels, scrubbed and bearded
1 cup dry white wine
2 packets Sazon with annatto
1 1/2 pounds orzo
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 pablano pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 Serrano chiles, seeded and finely chopped
3 garlic cloves, minced
1/2 pound smoked andouille sausage
1 (28-ounce) can diced tomatoes
1 pound medium shrimp, peeled and deveined
1 1/2 cups frozen peas
1 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
5 green onions, chopped (green and white parts)
1/4 cup chopped fresh Italian parsley
 
Place clams and mussels in a large pot with the wine. Cover the pot and steam them until the shells open, about 5 minutes. Strain and reserve broth.
Meanwhile, bring to a large pot of salted water to a boil. Add the Sazon and orzo and boil for about 8 minutes. Drain, reserving 2 cups pasta water.
Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 7 minutes. Add garlic and cook an additional minute.  Add the sausage and cook until browned. Stir in the tomatoes and cook another 3 minutes. Stir in the shrimp and cook until shrimp is just cooked, about 2 minutes. Add peas, oregano, salt, pepper, green onions and reserved broth from mussels and clams. Simmer for 5 minutes.
Stir in orzo and heat through, adding pasta water as needed to make a sauce. Stir in clams and mussels. Season, to taste, with salt and pepper, if necessary. Stir in parsley. Serve immediately.

 

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