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Orzo Paella with Watercress Salsa

With Michael Van de Elzen

Orzo Paella with Watercress Salsa

A delicious paella-style dish using orzo pasta. Always buy seafood from a reputable supplier.

Serves 6

2 chorizo, sliced
6 shallots, sliced
3 cloves garlic, finely chopped
300g fresh squid, cleaned, scored and sliced
200g monkfish fillets, finely sliced
1 teaspoon smoked paprika
3 tomatoes, diced
12 surf clams or cockles
1 cup fish stock
3 cups cooked orzo
3 Chargrilled Courgettes
1/2 head radicchio, sliced

Watercress salsa
3 tablespoons finely chopped chopped watercress
zest of 1/2 lemon
2 tablespoons avocado oil
pinch salt
white pepper to taste

For the paella 
Heat a large heavy-based saucepan, that has a lid, to hot and spray with a little oil. 
Add chorizo and sauté until golden. Add shallots, garlic, squid, monkfish and sauté for about 1 minute.
Add smoked paprika and combine, then mix in tomatoes, clams and fish stock. 
Cover and shake pan, and continue cooking for 30-40 minutes, regularly shaking pan until all clams have opened. 
Add orzo, stirring to combine, and heat thoroughly.
Then add courgettes and radicchio and stir through.

For the salsa 
Combine all ingredients together.

Serve orzo paella garnished with watercress salsa.

(Broadcast: 9 May 2012)