Christmas Orzo Paella
 
 
Author:
Recipe type: Pasta
Serves: serves 4 - 5
Ingredients
  • 12 large prawns – peeled, deveined with tails intact
  • 1 piece (100 g) Tesco Wild Alaskan Salmon Fillet – bake in oven for 20 mins
  • ½ cup (160 g) bay scallops – if using frozen, thawed at room temperature and pat dry
  • ⅓ cup (75 g) Tesco finest* British Petit Pois (Green Peas)
  • ¼ cup (60 g) spicy chorizo - sliced
  • ½ red pepper – diced
  • 1 small yellow onion - diced
  • 3 cloves garlic – minced
  • 1 large pinch of saffron – soak in a little water for 15 mins
  • 1¼ cup (250 g) Tesco Finest Orzo Pasta**
  • 3 tbsp Tesco finest* Organic Rapeseed Oil **
  • ¼ cup (60 ml) Tesco Finest Prosecco DOC
  • ¼ can (100 g) Tesco Finest Cherry Tomatoes
  • 1000ml seafood / chicken stock
  • 1 tsp sugar
  • 1 ½ tsp Tesco Rock Salt Grinder
  • ¼ tsp Tesco Black Peppercorn Grinder Mill
  • ½ tsp Tesco Hot Chilli Grinder
  • ½ tsp Tesco Paprika
  • ½ tsp Tesco Dried Oregano
  • Garnish:
  • ½ tsp Tesco Dried Parsley
  • Red pepper slices
  • Lemon wedges
Instructions
  1. In a large paella pan or stainless skillet, heat 2 tbsp rapeseed oil.
  2. Season prawns with salt, pepper, hot chilli flakes and sear both sides in hot pan for about 1 min. Remove and set aside.
  3. Add in scallops and cook for about 1 min. Remove and set aside. If the pan is dry, add 1 tbsp rapeseed oil.
  4. Cook the spicy chorizo until crispy and add in diced onion, diced red pepper and garlic.
  5. Sauté over medium low heat until softened.
  6. Turn up heat and pour in prosecco. Stir and allow alcohol to evaporate for about 15 secs.
  7. Toss in orzo pasta and mix well.
  8. Cover mixture with stock and stir well. Add in saffron, paprika, dried oregano. Season with salt, pepper and sugar.
  9. Bring to boil and simmer for 20 – 25 mins until orzo is just cooked, stirring frequently to avoid pasta from sticking to the bottom of the pan.
  10. Add in green peas, salmon and the rest of the seafood. Taste for seasoning. Give it a final mix for about 1 min and turn off heat.
  11. Garnish with cooked sliced peppers and parsley.
  12. Serve warm or at room temperature.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/12/23/festive-orzo-paella/