Spanish seafood flavors put together the best loaded nourish bowl with creamy saffron orzo cooked with white wine and onion paired with cauliflower Marbella loaded with olives, dates, capers, and honey with garlicky oregano shrimp and sun-dried tomato pesto loaded with anchovies, almonds, basil and lots of olive oil!
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Saffron Orzo, Marbella Cauliflower, Shrimp and Sun-Dried Tomato Pesto
Ingredients
Units
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SAFFRON ORZO
- 2 tablespoons extra virgin olive oil
- 1 small white onion, diced
- 1 cup orzo
- 1 large pinch of saffron, partially crushed
- 2 tablespoons white wine
- 2 cups chicken broth, boiled
SHRIMP
- 1 pound shrimp, peeled
- 3 tablespoons extra virgin olive oil
- 1–2 large garlic cloves, crushed
- 2 tablespoons oregano
- 2 teaspoons smoked paprika
- 2 tablespoons white wine or 1/4 cup leftover orzo broth
CAULIFLOWER MARBELLA
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vine
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup green olive, sliced
- 5–6 medjool dates, chopped
- 2 tablespoons capers
- 1 head cauliflower, chopped
SUN-DRIED TOMATO PESTO
- 1 cup sun-dried tomatoes
- 1/2–3/4 cup extra virgin olive oil
- 1/4 lemon, juiced
- 1 cup fresh basil leaves
- 3–4 anchovy filets
- 1 large garlic clove
- 1/3 cup almonds, toasted
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
SAFFRON ORZO
- To a small pot add the olive oil and place over medium-high heat on the stove.
- Next, add in the diced onion and stir frequently until the onions soften
- Then stir in the dry orzo and lightly toast in the oil for 2-3 minutes
- Pinch a large amount of saffron crushing some of it in between your fingers before dropping it into the pot with the orzo then add the wine
- Cook the wine off for about 2-3 minutes then add your boiling chicken broth.
- Reduce the broth to a simmer with the orzo until it’s al dente – about 10-12, minutes.
- Drain any of the access broth into a container to be used again!
- Plate and enjoy
SHRIMP
- To the bag of shrimp add all the ingredients except for the wine and/or broth
- Rub the shrimp evenly in the spices and oil then let the flavor marinate for at least an hour
- To a large non-stick skillet over medium heat add the shrimp and saute on each side for 4-6 minutes oruntil pink and curled up
- Then pour in the wine or leftover orzo broth, cook for another 1-2 minutes then it’s ready to plate and enjoy
CAULIFLOWER MARBELLA
- Combine everything into a large bowl or ziplock baggie and toss until the cauliflower is fully coated.
- Let the cauliflower marinate for at least an hour up to overnight
- Next preheat the oven to 450 F and line a large baking sheet with aluminum for an easy cleanup
- Spread the cauliflower marinated mixture evenly onto the pan, and bake for 30 minutes, tossing halfway through making sure the cauliflower reaches a golden brown roasted color
- Plate and enjoy
SUN-DRIED TOMATO PESTO
- In a food processor combine everything but the olive oil
- Pulse the ingredients together slowly drizzling in the olive oil until a sauce is formed
- Pour the pesto into a jar and enjoy
