Orzo with Seafood, Spanish Style
Orzo with Seafood, Spanish Style



  • 350g orzo
  • 1 chicken stock cube
  • Pinch of saffron
  • Splash of olive oil
  • 200g pack of mixed cooked seafood
  • 2 roasted red peppers, sliced
  • 100g frozen peas
  • 100g broad beans, podded
  • 2 tbsp chopped parsley
  • 80g chopped chorizo (optional)
  • Cook the orzo in boiling salted water with the stock cube and half the saffron. About 5 mins before the pasta is ready, add some olive oil to a frying pan with the rest of the saffron, and chuck in the seafood, peppers, peas, and broad beans (and chorizo if using).
  • Drain the pasta, being sure to reserve some of the stock. Tip into the pan with the seafood mixture and a splash of the reserved stock, and heat through. Stir through the parsley right before serving, and enjoy.
20 mins
4 serving

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