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
- 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.
- 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.
- 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.