Sunset Orzo with Spanish Shrimp – Rachael Ray

Ingredients

• Salt
• 1/2 pound orzo pasta
• 2 pinches saffron threads
• 1 cup chicken broth
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound Spanish chorizo, chopped
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon ground turmeric
• 1/3 cup green peas
• 1 pound medium shelled and deveined shrimp
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon sweet paprika
• Juice of 1/2 lemon