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Cuisine

Tiki's Seafood "Paella" with Orzo

Demonstrated by: Executive Chef Fred DeAngelo.
Featured in Aloha Festivals with Tiki's Grill & Bar on August 1, 2003.

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Ingredients:

Tiki's Seafood "Paella" with Orzo

  • 3 quarts water
  • 1/2 tablespoon saffron filaments
  • 1 tablespoon turmeric
  • 1 tablespoon kosher salt
  • 1/4 cup olive oil
  • 1 lb orzo (rice-shaped) pasta
  • 3 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 oz wt chorizo (Spanish sausage) or similar sausage, sliced
  • 6 oz wt boneless chicken thighs, cut into 1/2 to 3/4-inch cubes
  • 6 oz wt boneless pork chops, cut into 1/2 to 3/4-inch cubes
  • 1 tablespoon minced garlic
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup diced onion
  • 2 Roma tomatoes, diced 1/2-inch
  • 1/2 large red bell pepper, diced 1/2-inch
  • 1/2 large green pepper, diced 1/2-inch
  • 8 oz fresh fish cut into 3 pieces
  • 8 medium (16-20 size per pound) shrimp, peeled and veined
  • 8 fresh clams, scrubbed
  • 8 fresh mussels, scrubbed
  • 8 crab legs, split, cut into 3-inch segments
  • 1/2 cup white wine
  • 1/2 cup vermouth
  • 1 cup fish stock or claim juice
  • Juice of 2 lemons (about 6 tablespoons)
  • 1/4 cup frozen peas, thawed
  • Salt and pepper to taste
  • 1/4 cup unsalted butter (optional)

Directions:

  1. In a large stockpot, combine water, saffron, turmeric, the 1 tablespoon salt, and the 1/4 cup olive oil; bring to a boil.
  2. Add orzo and cook until al dente, about 8 minutes; drain (do not rinse orzo with water).
  3. Toss orzo with 3 tablespoons olive oil, allow to cool on a shallow baking sheet pan.
  4. In a large skillet, heat the 2 tablespoons olive oil; brown chorizo, chicken and pork for 3-4 minutes, until half cooked.
  5. Add garlic, herbs, and crushed red pepper flakes.
  6. Add onions, tomatoes, and bell peppers; cook for a few minutes.
  7. Add seafood and sauté until half cooked.
  8. Add white wine and vermouth; cook until the liquid is reduced by half.
  9. Add prepared orzo, fish stock, lemon juice, and peas; season with salt and pepper.
  10. Fold in butter.

Makes 4 servings.

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