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Orzo Paella

Yield Makes 8 to 10 servings


  • 3 quarts water
  • 1 tablespoon salt
  • 1 1/2 pounds uncooked orzo
  • 1/2 teaspoon saffron threads, crushed
  • 2 tablespoons olive oil, divided
  • 8 ounces kielbasa sausage, cut into 1/2-inch slices
  • 2 cups chopped red bell pepper
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 cups frozen whole kernel corn
  • 1 1/2 cups frozen petite sweet green peas
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon hot paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds littleneck clams (about 2 dozen)
  • 1 pound fresh mussels, scrubbed and debearded
  • 1 pound fresh shrimp, peeled and deveined
  • 3/4 cup chopped fresh parsley, divided

How to Make It

  1. Bring 3 quarts water and salt to a boil in a Dutch oven; add orzo and saffron. Cook 7 minutes or just until tender; drain and keep warm.

  2. Add 1 tablespoon olive oil to pan. Place pan over medium heat; add sausage. Cook 3 to 4 minutes or until browned, stirring occasionally. Remove sausage from pan, using a slotted spoon; set aside, and keep warm.

  3. Heat remaining 1 tablespoon olive oil in pan over medium heat until hot. Add red bell pepper, onion, and garlic. Sauté 3 minutes. Stir in corn and next 5 ingredients. Add clams; cover and cook 5 minutes.

  4. Stir in mussels and shrimp. Cover and cook 6 minutes or until clams and mussels open and shrimp turn pink. Discard clams or mussels that do not open. Return sausage to pan. Stir in orzo and 1/2 cup parsley; toss well. Transfer to a large platter; sprinkle with remaining parsley. Serve immediately.