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!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
539
Ingredients
1Tbsp.
olive oil
1
onion, chopped
290g
jar roasted peppers, drained and sliced
150g
cooking chorizo, sliced
2
garlic cloves, crushed
1Tbsp.
sweet smoked paprika
2Tbsp.
red pepper pesto
300g
orzo pasta
250g
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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
