This simple twist on a classic Spanish paella is a delicious evening meal for a summer’s day. This recipe takes 30 minutes to make and serves 4.
- 1 tablespoon olive oil
- 8 ounces cooked hot or sweet Italian chicken sausage, cut into 1/4-inch-thick rounds
- 4 cloves garlic, minced
- 1 1/2 cups dried orzo pasta (10 ounces)
- 2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.
Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices, paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper.
Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve.
Recipe source: Kitchn