Orzo is a tiny little pasta which is about the size of a grain of rice and can be substituted for rice in a range of fish dishes.
I like to think of this dish as a mix of Italy and Spain – think pasta Paella.....
You can chose what fish and shellfish you want to add and as always chilli is optional as the paprika brings a bit of warmth to the dish. This recipe is adapted from one of my wife's Slimmers world books so is pretty healthy and another one pan wonder.
If you are feeling inclined then add a glass of white wine just after the orzo pasta and allow to bubble away before adding the stock etc.
Prep time: 10 minutes
Cooking time: 30 minutes
- 2 cloves of garlic, finely chopped
- 1 medium onion, finely chopped
- 1 red pepper, deseeded and sliced
- 1 red chilli, deseeded and finely chopped
- ½ tsp fennel seeds, crushed
- 1 can of chopped tomatoes
- 1 tsp of tomato puree
- ½ tsp smoked paprika
- 400g dried Orzo pasta
- Glass of dry white wine - optional
- 1 litre fish stock – see fish stock recipe
- 400g of seafood – think squid, gurnard, prawns, scallops, monkfish, mussels etc
- 200g green beans, halved
- squeeze lemon plus wedges for serving
- 2 tbsp chopped parsley
- Salt and pepper
Heat a good size non-stick frying pan and spray low calories oil or tbsp of rape seed oil
add the onion and cook on medium to soften for 5 mins.
Add the garlic, red pepper, chilli and crushed fennel seeds and cook for a few mins to release flavours. Add in the pasta and mix well to start absorbing the flavours. If you are adding white wine pour in now and allow to boil off.
Pour in the fish stock, tinned tomatoes, tomato puree and paprika. Stir well and bring to the boil before turning down and allow to simmer for approx 12 mins strirring frequently.
Add in the fish/shellfish and green beans mixing gently and allow to cook through for 5mins. Add a bit of water if the dish is a bit dry.
Seasonal with sea salt and black pepper, a good sqeeze of lemon and add the chopped parsley.
Serve with some lovely garlic bread.