Paella has a reputation for being a culinary triathalon—long cook times, special pans, and the unspoken rule that you must rigorously train under the spatula of a Spanish grandma to get it right. Easy paella? Somiatruites! But plot twist: all those bold, smoky, saffron-kissed flavors translate beautifully into a simple pasta salad. This surf-and-turf version swaps the paella pan for a single pot, folds in tender shrimp and juicy Classic Roasted Chicken Sausage, and lands on your table (or picnic blanket) in under an hour. Perfect for potlucks, beach days, office lunches, or cookouts.
SERVING MULTIPLIER:
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1 package of Classic Classic Roasted Chicken Sausage, cut into 1” coin
4 tablespoons extra virgin olive oil, divided
1.25 cups orzo pasta
4 garlic cloves, minced
0.125 saffron threads
2.75 cups chicken broth
0.5 cup frozen peas
8 ounces shrimp, peeled, deveined, and cut into 1/2-inch pieces
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 small red bell pepper diced
1 cup small cherry tomatoes halved
1 green onion, green parts only, thinly sliced
2 tablespoons chopped fresh Italian flat-leaf parsley
2 tablespoons sherry vinegar
0.5 teaspoon fresh ground black pepper
Instructions
Prep Time: 20 min | Cook Time: 40 min | Servings: 1
1
Cook the sausage: In a 10-inch skillet, brown sausage over medium-high heat, about 2 minutes per side. Remove with a slotted spoon and set aside, keeping the skillet handy for the shrimp.
2
Make the orzo: Pay attention, because this is the most important part. Heat 1 tablespoon olive oil in a heavy-bottomed medium saucepan over medium heat. Add orzo and toast, stirring frequently, until golden brown, about 3 minutes. Add garlic and saffron; stir until fragrant, about 30 seconds. Pour in 2 cups broth, stirring slowly, and bring to a boil. Reduce heat to low and simmer until the orzo is tender and the broth is absorbed, 10–12 minutes. Gradually add the remaining broth, stirring to prevent sticking, until all liquid is absorbed, about 10 more minutes. Transfer orzo to a large mixing bowl, then stir in peas and 1 Tbsp olive oil. Cool completely. Phew!
3
Cook the shrimp: Heat 1 tablespoon olive oil in the reserved skillet over high heat. Add shrimp; season with paprika and kosher salt. Sauté until opaque, about 2 minutes. Remove from heat and cool slightly.
4
Assemble the pasta salad: Stir shrimp—along with the oil and spices from the pan—into the cooled orzo, breaking up the pasta as you go. Fold in chicken sausage, red pepper, tomatoes, green onion, and parsley. Finish with sherry vinegar, 1 tablespoon olive oil, and ground black pepper.
