Orzo Paella Style Recipes

ORZO "PAELLA" STYLE

Orzo

Not really paella, but I couldn't think of another name! A great dish I made up tonight, using ingredients on hand. Use whatever you like - I left out a few things of this version and it was great! My 2 year old (very picky) put the first bite in his mouth and said "YUM!" and my husband went back for 4ths! Add as much lemon juice as you like, my husband liked less than I did, so letting guests decide their amount by serving lemon wedges or juice on the side. This amount I made, would serve 4.

Provided by Veeyababy

Categories Toddler Friendly

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breasts
12 clams or 12 mussels, cooked
12 jumbo shrimp, cooked
1 cup orzo pasta
2 cups stock, heated (I used vegetable)
2 tablespoons olive oil
1/4 cup chopped red onion
1/2 cup rough chopped zucchini
1/2 cup rough chopped yellow squash
2 cloves chopped garlic
2 tablespoons pimientos
salt
saffron, if desired
1 handful chopped parsley
lemon juice

Steps:

Heat olive oil in deep saucepan and add red onion, saute for 5 min, then add zucchini and squash.
Saute 5 more minute and add dry orzo and toast for 4 minute Add garlic, pimentos and a dash of salt (and saffron if using), then add stock. Stir every couple minutes for about 10 minutes until all liquid has been absorbed and orzo is cooked through.
Meanwhile, which orzo is cooking, grill chicken breasts until just cooked through with grill marks - and put the shrimp on the grill for the last few minutes.
Steam mussels/clams.
Stir parsley into orzo pan and then nestle seafood and large slices of chicken into the pan and serve.

Nutrition Facts : Calories 456.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 176.7, Sodium 198.6, Carbohydrate 45.5, Fiber 2.6, Sugar 2.2, Protein 44.2

PASTA PAELLA WITH ORZO

Pasta Paella with Orzo image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 1/2 pounds small clams
1 1/2 pounds mussels
1 cup dry white wine
1 1/2 pounds orzo
4 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 to 2 Serrano chiles, seeded and minced
3 large tomatoes, cored, seeded and diced
1 pound medium shrimp, peeled and deveined
1 cup fresh or frozen peas
Pinch saffron
1 bunch fresh oregano, chopped
1 teaspoon ground coriander
1 to 2 cups clam juice or fish stock, warmed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
To serve, spoon hot paella into serving bowls and serve immediately.

PRAWN & CHICKEN ORZO PAELLA

Prawn & Chicken Orzo Paella image

This recipe is from the local Western Australian Newspaper. Am hoping to make this myself soon but I will use spring onion (scallions) instead of the shallots (for dietary reason) and omit the coriander (cilantro) because we don't like it. Times at this point are an estimate, if you should try please let me know if they are correct.

Provided by ImPat

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
125 g shallots (golden, 4 small, peeled and thinly sliced)
20 g gingerroot (grated)
2 garlic cloves (finely chopped)
400 g chicken breasts (boneless, skinless)
salt and pepper
250 g orzo pasta
1 1/2 teaspoons smoked paprika
600 ml chicken stock (homemade or low salt)
225 -250 g prawns (cooked small)
1/4 cup lemon juice (fresh)
3 teaspoons soy sauce
1/3 cup coriander leaves (chopped plus extra to garnish)

Steps:

Cut chicken into 2cm-3cm dice.
Heat sesame oil in deep frying pan over medium heat.
Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
Add orzo and stir to coat with oil and let it start to absorb flavours.
Season with paprika and cover ingredients with stock (you may not need all at once).
Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
Stir through the chopped coriander and serve scattered with extra leaves.

Nutrition Facts : Calories 556, Fat 15.1, SaturatedFat 3.8, Cholesterol 139.4, Sodium 860.1, Carbohydrate 61, Fiber 2.5, Sugar 4.7, Protein 42.1

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