1. Chop onions and garlic. Finely slice chorizo. Dice pepper and chicken.

2. Heat oil in a large non-stick skillet set over medium-high heat. Cook onion, chorizo and chicken for 5 to 7 minutes or until chicken starts to golden.

3. Add garlic, pepper, orzo and spices. Add broth, stir in tomato paste and bring to a boil.

4. Reduce heat to medium-high and cook for 10 to 12 minutes or until orzo is tender, stirring occasionally. 

5. Stir in frozen shrimp and peas. Remove from heat and let stand, covered, for 5 minutes. Serve.

Keeps in the refrigerator for 2 days. Do not freeze.

Chef’s secrets

• Paella spice is a blend of spices that usually contains turmeric, smoked paprika, saffron, bell pepper, black pepper, fennel and thyme. You will find it in the spice aisle at the grocery store.
• Divide remaining tomato paste into 15 mL (1 tbsp.) balls and place on a plate lined with parchment paper. Put plate in the freezer. Once tomato paste is frozen, place balls in an airtight container and store in the freezer. The next time a recipe calls for tomato paste, add the required number of balls for the desired amount.

Crédit photo : Maude Chauvin