Sunset Orzo With Spanish Shrimp - cooking recipe

Ingredients

salt
1/2 lb orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra virgin olive oil
1/3 lb spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 lb medium shrimp, shelled and deveined
1/4 cup flat leaf parsley, chopped
1 teaspoon sweet paprika
1/2 lemon, juice of

Preparation

Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
In a medium skillet, heat 1 tablespoon of olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
In another medium skillet, heat the remaining 2 tablespoons olive oil, 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.
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.