Orzo makes a wonderful rice replacement, and we've done just that in this speedy 20 minute orzo 'paella'. It has all the flavours of a classic paella, but made with the small pasta shape. You won't get the distinct soccarat layer that you get from a traditional paella, but it's still delicious regardless and will be ready in only 20 mins - win!
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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
539
Ingredients
1Tbsp.
olive oil
1
onion, chopped
290g
jar roasted peppers, drained and sliced
150g
cooking chorizo, sliced
2
garlic cloves, crushed
1Tbsp.
sweet smoked paprika
2Tbsp.
red pepper pesto
300g
orzo pasta
250g
broad beans, shelled, if you like
large handful fresh flat-leaf parsley, finely chopped
Directions
Step 1
Heat the oil in a large frying or sauté pan with a lid over a medium-high heat. Add onion, peppers and sliced chorizo and fry for 3-4min until beginning to turn golden. Add garlic, smoked paprika and pesto. Cook, stirring, for 1min.
Step 2
Add orzo to the pan and cook for 1min, stirring constantly. Pour in 750ml boiling water and bring to the boil. Cover, reduce to a simmer and cook gently until the liquid is mostly absorbed and the orzo is cooked, about 10min.
Step 3
Remove the lid and stir in the broad beans and parsley. Increase heat slightly and allow to caramelise on the bottom of the pan. Serve.
GH TIPS:
Want to add more protein? Add some cooked prawns or flaked cod at the end!
Can't find orzo? You could use a short-grain rice for a similar effect.
If you're after a classic paella, our seafood paella recipe is the best one we have.
Per Serving:
Calories: 539
Fibre: 10 g
Total carbs: 64 g
Sugars: 6 g
Total fat: 19 g
Saturated fat: 6 g
Protein: 23 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
