Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pasta Paella with Orzo

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  • Level: Easy
  • Yield: 4 to 6 servings
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1 1/2 pounds small clams

1 1/2 pounds mussels

1 cup dry white wine

1 1/2 pounds orzo

4 tablespoons olive oil

2 medium onions, finely chopped

8 cloves garlic, minced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 to 2 Serrano chiles, seeded and minced

3 large tomatoes, cored, seeded and diced

1 pound medium shrimp, peeled and deveined

1 cup fresh or frozen peas

Pinch saffron

1 bunch fresh oregano, chopped

1 teaspoon ground coriander

1 to 2 cups clam juice or fish stock, warmed

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper


  1. In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth. 
  2. Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big). 
  3. Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes. 
  4. Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning. 
  5. To serve, spoon hot paella into serving bowls and serve immediately.