Orzo Paella Recipe

Orzo Paella Recipe

  • 4 teaspoons olive oil
  • 8 ounces chicken breast, cubed
  • 8 ounces large shrimp
  • 4 scallions, white bulbs and green tops chopped and reserved separately
  • 2 cloves garlic, minced
  • 1/4 teaspoon saffron threads, crumbled
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric (for color)
  • 2 cups orzo
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can diced tomatoes, drained
  1. In a skillet, heat 1 teaspoon oil over medium-high heat. Add chicken and saute until golden brown on all sides, about 4 minutes. Remove to a plate. Add 1 teaspoon oil to skillet and saute shrimp, turning once, until opaque, about 2 minutes. Remove to plate.
  2. Add remaining oil to skillet and saute scallion whites and garlic until soft. Add saffron, paprika, turmeric, and orzo. Toast until orzo is golden, about 2 to 3 minutes. Add broth and bring to a boil. Reduce heat; simmer, partially covered, until orzo is al dente, about 8 minutes.
  3. Return chicken and shrimp to skillet, add tomatoes, and cook until liquid is absorbed and chicken is cooked through, about 2 minutes. Top with scallions and serve.