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