Orzo Paella

January 27, 2010 | Filed Under Orzo, Paella, Pasta, Poultry 



Orzo!  I love this rice-shaped pasta and jumped at the opportunity to make Orzo Paella when I saw the recipe on Haalo’s blog, Cook (almost) Anything at Least Once.  Orzo Paella?   Never heard of it before.   Gotta try it, I thought to myself.  Try it I did.  And did I like it?  Did everyone else at home like it?  Yup.  Like it we did.

One of the things I liked about this recipe was that it’s quick and easy to make.  The ingredients are very simple.  I didn’t have to go to Timbuktu in search of anything special or exotic.  I had almost all the ingredients right there in my kitchen.  The only ingredient I didn’t have was the chorizo.   I could only get it in a store a couple of blocks away.  But I was feeling too lazy to walk down there.  So I called another store closer to me (about a block away) and had them deliver Italian sausage since they didn’t carry chorizos. 

Haalo suggests topping the orzo paella with shards of manchego or grated Mizithra/Myzithra.  I didn’t have that either, so good ole Parmesan cheese substituted.   I’ve never tasted Manchego or Mizithra cheese.  I’ll have to go buy some one of these days because I’ll definitely make Orzo Paella again.  Thanks, Haalo!



Orzo Paella
Cook (almost) Anything at Least Once


2 red onions, sliced

2 garlic cloves, sliced

1 red capsicum (bell pepper), sliced thickly

4 skinless chicken thighs, sliced thickly

1 chorizo, diced

green peas

chopped tomatoes (fresh or canned)

Heat a little oil and butter in a large pan and saute the chicken in batches until browned.  Set to one side and in the same pan, saute the onions and garlic until softened.

Add the diced chorizo and cook until golden.  Add the sliced capsicum and continue to saute for 5 minutes before adding the tomatoes, peas and chicken.  Stir through and add enough water or stock to just cover the mixture.  Simmer until reduced.

The orzo will only take about 5 minutes to cook so make sure that this chicken mixture is cooked and seasoned to your liking.

Over a very low flame, stir in the orzo and top with enough water to just cover the mixture.  Place a lid on the pot and let it cook undisturbed for about 5 minutes.

After this, stir the mixture and taste — check that the orzo is cooked through and adjust the seasoning if necessary. 

Serve at once.  Top with shards of manchego or grated Mizithra/Myzithra.




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8 Responses to “Orzo Paella”

  1. I’m bookmarking this, it sounds and looks really good!

  2. i’ve always waned to cook with orzo. now orzo has developed some twists in terms of cooking. i gotta try making it someday!

  3. What an interesting recipe! Definitely try one or both of those cheeses: they are excellent.

  4. A lovely & very tasty dish!! MMMMMM,…I love chorizo in anything! :mrgreen:

  5. Nice adaptions! You had a store deliver the sausage to you, that’s very cool.

  6. I can’t wait to try this version of paelle! Orzo has such a beautiful texture!!!

  7. I love orzo too, and this sounds like such an interesting way to use it.

    You MUST try Mizithra cheese right away. In the west there is a chain of restaurants called The Old Spaghetti Factory and their Spaghetti with Browned Butter and Mizithra is something I’ve loved for about 30 years now. It’s indescribably delicious!

  8. Thanks for stopping by, everyone.

    Neil: I ordered some other groceries and they delivered. Free delivery. 😉

    Kalyn: I’ll definitely try the cheese. 😉


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