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
1 Tbsp. olive oil
1 onion, chopped
290 g jar roasted peppers, drained and sliced
150 g cooking chorizo, sliced
2 garlic cloves, crushed
1 Tbsp. sweet smoked paprika
2 Tbsp. red pepper pesto
300 g orzo pasta
250 g 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
28 tasty one-pot meals that we can't stop making right now
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
