Pasta Paella

Try this twist on traditional paella using orzo pasta instead of rice.

Serves: 8Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 pound orzo pasta
  • 1 1⁄2 teaspoons saffron threads
  • 1 tablespoon olive oil
  • 16 ounces medium shrimp, thawed, peeled and deveined
  • 1 package (13 oz.) Beef Smoked Sausage, sliced
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1⁄2 cup dry white wine
  • 1 can (28 oz.) diced tomatoes, drained
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1⁄2 teaspoon ground black pepper
  • 1 cup frozen sweet peas
  • 16 ounces fresh mussels, scrubbed clean, discard any with cracked shells


  • Bring a large pot of salted water to a boil. Add pasta and saffron. Cook according to package directions for al dente; drain.
  • In a large skillet with a tight-fitting lid, heat oil over medium high heat. Cook shrimp until just opaque; remove from pan. Brown sausage slices; remove from pan.
  • Add onion and garlic. Cook, stirring frequently, 3-5 minutes until fragrant and tender. Add white wine, scrape up any browned bits from the bottom of the pan. Stir in tomatoes, salt, paprika and pepper; bring to a simmer.
  • Add pasta and reserved shrimp and sausage; stir to combine. Adjust seasoning to taste.
  • Top with peas and mussels. Cover and cook 4-6 minutes or until mussels open; discard any mussels that don’t open.
  • Refrigerate leftovers.