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Nutritional table

Per 100 g

ENERGY : 2479,0Kcal
FATS : 96.6g (di cui saturi 43,8g)
CARBOHYDRATES : 263,8g (di cui zuccheri 197,1g)
FIBERS : 12,7g
PROTEINS : 142,9g
SALT: 2435,0g

Orzo Paella

Ingredienti per 4 persone
  • 380 g PGI Gragnano Orzo
  • 300 g Cuttlefish
  • 8 Prawns
  • 8 Scampi
  • 300 g Squid
  • 300 g Mussels
  • 300 g Clams
  • 300 g Lupins
  • 200 g Shrimps
  • 200 g Tomato passata
  • 1 Red pepper
  • 1 Red onion
  • 1 Clove garlic
  • 60 cl White wine
  • to taste Parsley
  • to taste Saffron of San Gavino Monreale
  • to taste Smoked paprica
  • to taste Fresh chilli pepper
  • to taste EVO oil
  • to taste Salt


Open the seafood (mussels, clams and lupins) in a pan, peel a part and keep the cooking water. Sauté the julienned pepper in a pan with the oil and set aside. In a large saucepan, brown the garlic in oil and quickly sauté the shellfish. Set aside and let the onion soften over low heat. Add squid and cuttlefish cut into rings, remove the garlic and deglaze with the wine. Pour in the tomato passata and the liquid from the seafood.

Flavor with saffron, paprika and chilli. Once it comes to a boil, add the PGI Gragnano Orzo and then the shelled seafood. Season with salt and pepper, adding hot water if necessary. Stir and cook until al dente.

Turn off the heat, place the shellfish, pepper and seafood with their shells on the pasta. Garnish with parsley and serve.

difficulty: Medium
120 minutes

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