Skillet-Baked Shrimp and Orzo

This quick and flavorful one-pan paella recipe puts a twist on the traditional Spanish dish by using spaghetti instead of rice. By toasting the pasta, it acquires a delightful nutty flavor that complements the other ingredients perfectly. We kept the ingredient list streamlined by incorporating chorizo, shrimp, mussels, frozen peas, and canned diced tomatoes. The combination of chicken broth, white wine, saffron, and tomatoes creates a rich and flavorful sauce. This dish is a crowd-pleaser that captures the essence of paella while being easy to prepare. Enjoy the vibrant flavors and textures in this simplified version of Spain’s most beloved dish.

INGREDIENTS:

• 8 ounces spaghetti, broken into 2-inch lengths
• 3 tablespoons olive oil
• 1 onion, chopped fine
• Salt and pepper
• 4 ounces chorizo, halved lengthwise and sliced ¼ inch thick
• 6 garlic cloves, minced
• ¼ teaspoon saffron threads, crumbled
• ½ cup dry white wine
• 1 (14.5-ounce) can of diced tomatoes
• 2 cups water
• 1 cup low-sodium chicken broth
• 8 ounces extra-large shrimp (21 to 25 per pound), peeled and deveined
• ½ cup frozen peas
• 1-pound mussels, scrubbed and debearded
• 2 tablespoons minced fresh parsley

PREPARATIONS:

1. In a 12-inch nonstick skillet, toast the spaghetti in 2 tablespoons of olive oil over medium-high heat, tossing frequently with tongs, until golden, for about 4 minutes. Transfer to a paper towel-lined plate.
2. In the same skillet, add the remaining 1 tablespoon of olive oil, chopped onion, and ¼ teaspoon of salt. Cook over medium heat until the onion is softened, about 5 to 7 minutes. Stir in the chorizo, minced garlic, and crumbled saffron and cook until fragrant, about 1 minute. Stir in the white wine and simmer until nearly evaporated, for 1 to 2 minutes.
3. Add the diced tomatoes, water, chicken broth, and toasted pasta to the skillet. Cover, increase the heat to medium-high, and cook at a vigorous simmer, stirring often, until the pasta is nearly tender, for about 12 minutes.
4. Pat the shrimp dry with paper towels and season with salt and pepper. Stir in the shrimp and frozen peas. Nestle the mussels, hinge side down, into the pasta. Cover and continue to cook until the pasta is tender, the mussels have opened, and the shrimp are cooked through, for 2 to 4 minutes. Off the heat, season with salt and pepper to taste. Sprinkle with minced parsley and serve.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Use a nonstick skillet to prevent sticking and make the cleanup easier.
• Ensure that the mussels are scrubbed and debearded before adding them to the dish.
• Adjust the seasoning with salt and pepper according to personal taste preferences.
• Serve with lemon wedges for an extra burst of freshness.

TIPS:

• Customize the recipe by adding other seafood such as calamari or scallops.
• Make sure to toast the spaghetti evenly to achieve a golden color and nutty flavor.
• Garnish with additional parsley for a pop of color and freshness.
• Serve the paella with a side of crusty bread or a simple green salad.

NUTRITIONAL INFORMATION PER SERVING:

• Calories:
• Fat:
• Saturated Fat:
• Cholesterol:
• Carbohydrates:
• Protein:
• Fiber:
• Sodium:

In conclusion, this one-pan paella recipe offers a quick and simplified version of the traditional Spanish dish. By using spaghetti instead of rice, the dish becomes easier and faster to prepare. The combination of flavorful ingredients such as chorizo, shrimp, mussels, and saffron creates a delicious and satisfying meal. With minimal cleanup and maximum flavor, this recipe is perfect for weeknight dinners or entertaining guests. Enjoy the rich flavors, vibrant colors, and delightful textures that make this one-pan paella a standout dish. ¡Buen provecho!