Risoni Paella with Shrimps and Artichokes


From time to time I prepare a paella with rice but last year during my vacations in Andalusia I saw paellas with pasta as well. Finally, after about one year, I decided to try this with risoni (orzo pasta) and now I know that this is wonderful variation that merits to be taken in consideration for every kind of paella as well.

I prepared this form scratch with the ingredients I had on hand and the result was fantastic!

Risoni Paella with Shrimps and Artichokes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/



You need

  • 1 tsp of olive oil
  • 1 onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup risoni (orzo pasta), o other small pasta
  • 1/4 cup of white wine
  • 3 1/2 cups chicken broth
  • 1 pinch of saffron threads
  • Smoked paprika, to taste
  • Salt and pepper, to taste
  • ½ cup of frozen peas or frozen green beans (if using green beans add them already with the stock!)
  • 1 small can of artichokes hearts, quartered
  • 12-16 shrimps


  1. Heat olive oil in a wide non-sticky skillet and fry onion and red pepper until onions are translucent.
  2. Add risoni and roast for a few minutes.
  3. Add wine and cook until adsorbed.
  4. Add chicken broth, saffron and paprika and season with salt and pepper. Cover and let simmer stirring from time to time.
  5. After 10 minutes add peas, stir. Add salted water or little white wine if during cooking time all the liquid is adsorbed and the dish would turn too dry.
  6. Just before pasta is cooked (cooking time depends from the kind and size of the pasta) arrange artichokes and shrimps.
  7. Cover and cook until pasta is done and shrimps turn pink and are done.


2 thoughts on “Risoni Paella with Shrimps and Artichokes

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