Pasta Paella With Orzo 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

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

SPANISH SEAFOOD PASTA

Spanish seafood pasta image

Italy and Spain collide in this paella-like dish of orzo pasta with chorizo, peas and your seafood of choice

Provided by Lucy Netherton

Categories Dinner, Main course

Time 20m

Number Of Ingredients 8

Ingredients

350g short pasta shapes (we used orzo )
1 chicken stock cube
1 tsp turmeric or a large pinch of saffron strands
85g chorizo , diced
200g pack mixed cooked seafood
2 roasted red peppers ,from a jar, sliced
100g frozen pea
2 tbsp chopped parsley

Steps:

Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
Serve in warm bowls, with the remaining parsley sprinkled on top.

Nutrition Facts : Calories 429 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

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