At the market both the scallops and little necks looked, and smelled fresh .So I decided on making a paella like dish, something full of intense flavors.
Seafood Orzo Paella with Chorizo Sausage
|Orzo Paella - In Pan|
3 links of Chorizo , cut into 4-5 pieces ( D'Artagnan )
2 dozen little neck claims
1 lb large scallops
1/2 lb medium sized shrimp
Yellow Bell Pepper , Sliced
1/2 cup of Grape Tomatoes cut in half
1 cob of fresh sweet corn
1/2 lb of Orzo Pasta
1 teaspoon Spanish Pimentón (Smoked Paprika)
3 cloves garlic
|Orzo Paella - Plated|
I won't go into the detail of making this dish , but will give you the key secret to perfecting it. Cook the scallops, shrimp and claims separately in the vegetable and chorizo base, ensuring that they are NOT overcooked. For clams this means remove from them from the heat just after they open up. For the scallops, remove then as soon as you sense they are cooked through. If you wait , they will loose their internal juices and become rubbery. Same for the shrimp although they are little bit more forgiving. Move the seafood to a large ceramic bowl and keep warm.. Then add the partially cooked orzo pasta your large pan and cook for a few more minutes. Recombine with the seafood and cook for 1 more minute. Garnish with some coarsely cut chives. Serve piping hot, top with small sprinkle of raw EVOO,
Run and get yourself a glass of crisp Albariño Folks this dish will drive you to seconds.