Pasta Paella With Orzo Recipe - Cooking Index
Pasta Paella With Orzo Recipe - Cooking Index
Clams are found all over the world in the wet sand of freshwater streams and sea coasts. In Europe, they are cultivated in France and Portugal, but they are most popular in America. Types of clams: Soft-shelled (round and long razor clams); and hard shelled. Mussels are closely related to clams, again found all over the world on sea shores. Types of mussels: Varieties are usually specific to a certain area, but the blue mussel is found along the Atlantic coasts of America and Europe. Pasta means dough. Noodles were first invented in China and then introduced to Italy by Marco Polo. The average Italian eats 65 pounds of pasta a year (compared to 8 pounds per person in the United States).
Type: Pasta, Shellfish| 1 1/2 lbs | 681g / 24oz | Small clams |
| 1 1/2 lbs | 681g / 24oz | Mussels |
| 1 cup | 237ml | Dry white wine |
| 1 1/2 lbs | 681g / 24oz | Orzo |
| 4 tablespoons | 60ml | Olive oil |
| 2 tablespoons | 30ml | Onions - finely chopped (medium) |
| 8 | Garlic cloves - minced | |
| 1 | Yellow bell pepper - sliced | |
| 1 | Green bell pepper - sliced | |
| 1 | Serrano chiles - seeded and minced | |
| 3 | Tomatoes - cored, seeded, (large) and diced | |
| 1 lb | 454g / 16oz | Medium shrimp - peeled and deveined |
| 1 cup | 237ml | Fresh or frozen peas |
| 1 | Saffron | |
| 1 | Fresh oregano, chopped | |
| 1 teaspoon | 5ml | Ground coriander |
| 1 | Clam juice or fish stock - warmed | |
| 1 teaspoon | 5ml | Coarse salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pink orange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
To serve, spoon hot paella into serving bowls and serve immediately.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6330 broadcast 12-03 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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