Orzo Paella Style Recipes

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.

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.

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.