Orzo Paella

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

3 quarts water

1 tablespoon salt

1 1/2 pounds uncooked orzo

1/2 teaspoon saffron threads, crushed

2 tablespoons olive oil, divided

8 ounces kielbasa sausage, cut into 1/2-inch slices

2 cups chopped red bell pepper

1 1/2 cups chopped onion

2 garlic cloves, minced

2 cups frozen whole kernel corn

1 1/2 cups frozen petite sweet green peas

1/4 cup dry white wine

1 1/2 teaspoons dried oregano

1 teaspoon hot paprika

1/2 teaspoon freshly ground black pepper

2 pounds littleneck clams (about 2 dozen)

1 pound fresh mussels, scrubbed and debearded

1 pound fresh shrimp, peeled and deveined

3/4 cup chopped fresh parsley, divided

Directions:

1. Bring 3 quarts water and salt to a boil in a Dutch oven; add orzo and saffron. Cook 7 minutes or just until tender; drain and keep warm.
2. Add 1 tablespoon olive oil to pan. Place pan over medium heat; add sausage. Cook 3 to 4 minutes or until browned, stirring occasionally. Remove sausage from pan, using a slotted spoon; set aside, and keep warm.
3. Heat remaining 1 tablespoon olive oil in pan over medium heat until hot. Add red bell pepper, onion, and garlic. Sauté 3 minutes. Stir in corn and next 5 ingredients. Add clams; cover and cook 5 minutes.
4. Stir in mussels and shrimp. Cover and cook 6 minutes or until clams and mussels open and shrimp turn pink. Discard clams or mussels that do not open. Return sausage to pan. Stir in orzo and 1/2 cup parsley; toss well. Transfer to a large platter; sprinkle with remaining parsley. Serve immediately.

By RecipeOfHealth.com