Italian Paella
Italian paella, substituting rice with orzo. Roasted chicken thighs, vegetables and a crispy caramelised layer of pasta.
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Cooking tools:
- Grill
- Paella pan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- 3 tbsp olive oil
- 4-6 chicken thighs
- 1/2 chorizo ring - cut into small pieces
- 2 red peppers (cubed)
- 1 tsp smoked paprika
- 3 cloves garlic (chopped)
- 250 g orzo pasta
- 1 litre water
- 2 chicken stock cubes
- A pinch of saffron
- 4 asparagus stems (chopped into 4cm chunks)
- handful of green beans (chopped into 4cm chunks)
- a lemon (cut into 8 wedges)
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