I got this recipe out of the Rachael Ray magazine (which is awesome by the way!). It was good, it was something different than we normally have, I love chorizo, and it's always fun to use a new spice (saffron).
This is how much saffron $10 will get you:
Cool huh? I don't really know why it's so expensive. I think it's hand picked or something.
But anyways, here's the recipe:
Sunset Orzo with Spanish Shrimp
1/2 pound orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 T extra-virgin olive oil
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground tumeric
1/3 cup green peas
1 pound medium shelled and deveined shrimp
1/4 cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of 1/3 lemon
1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 T EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and tumeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 T of EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.