Orzo Seafood Marinara

• 2 tsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 None red pepper, thinly sliced
• 2 1/2 cups orzo pasta
• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• None None Pinch saffron threads
• 1 cup frozen peas, thawed
• 1 None tomato, seeded and thinly sliced
• 12 None jumbo shrimp, peeled and deveined, tails intact
• 12 None mussels, scrubbed and bearded
• 10 oz squid bodies, cut into strips

1. Heat oil in large saucepan on medium-high heat. Cook onion, garlic and pepper, stirring, for 3 mins, or until onion softens. Add orzo; stir to coat in onion mixture.
2. Stir in stock, wine, saffron and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, until liquid is absorbed and pasta is just tender, stirring occasionally.
3. Add peas, tomato, shrimp, mussels and squid; cook, covered, until shrimp turn pink and mussels have opened (discard any that do not).

olive oil, onion, garlic, red pepper, orzo pasta, chicken stock, white wine, saffron threads, frozen peas, tomato, jumbo shrimp, mussels, bodies

Taken from recipes-plus.com/api/v2.0/recipes/35516 (may not work)