The Mediterranean Table by Sonoma Press

Author:Sonoma Press
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2015-03-14T16:00:00+00:00

PER SERVING: CALORIES: 307; TOTAL FAT: 11G; SATURATED FAT: 2G; CARBS: 38G; PROTEIN: 8G; SODIUM: 433MG; FIBER: 6G

SPANISH ORZO

WITH SHRIMP, CHORIZO, AND PEAS

Serves 4 Prep time: 5 minutes Cook time: 20 minutes

DAIRY-FREE | QUICK & EASY Similar in flavor to Spain’s beloved paella, thanks to the combination of saffron, Spanish chorizo sausage, and seafood, this dish is simple to make using quick-cooking rice-shaped orzo pasta. Feel free to substitute other seafood for the shrimp, such as squid, scallops, clams, or mussels, or use a combination.

12 ounces whole-wheat orzo

1 large pinch saffron threads, divided

4 ounces chorizo, diced

12 ounces peeled and deveined shrimp

2 roasted red peppers, from a jar, drained and sliced

1 cup fresh or frozen (thawed) peas

2 tablespoons chopped flat-leaf parsley

1. Cook the orzo according to the package instructions, adding half of the saffron to the water.

2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until the sausage becomes slightly crisp and renders some of its fat, about 5 minutes. Drain some of the rendered fat if there is too much (there should be a tablespoon or two left). Stir in the remaining saffron, shrimp, peppers, and peas and cook, stirring, until the shrimp are fully opaque, about 2 to 3 minutes.

3. When the pasta is done, reserve about ½ cup of the cooking water and then drain the pasta in a colander. Add the pasta back to the cooking pot and stir in the chorizo and shrimp mixture. Add a bit of the reserved pasta cooking water and heat through over medium heat.

4. Just before serving, stir in ¾ of the parsley. Serve hot, garnished with the remaining parsley.

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