Sunset Orzo With Spanish Shrimp

• salt
• 1/2 lb orzo pasta
• 2 pinches saffron threads
• 1 cup chicken broth
• 3 tablespoons extra virgin olive oil
• 1/3 lb spanish chorizo, chopped
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground turmeric
• 1/3 cup green peas
• 1 lb medium shrimp, shelled and deveined
• 1/4 cup flat leaf parsley, chopped
• 1 teaspoon sweet paprika
• 1/2 lemon, juice of

1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 tablespoon of olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.

salt, orzo pasta, threads, chicken broth, extra virgin olive oil, spanish chorizo, onion, red bell pepper, garlic, ground turmeric, green peas, shrimp, flat leaf parsley, sweet paprika, lemon

Taken from www.food.com/recipe/sunset-orzo-with-spanish-shrimp-363237 (may not work)