Spanish Shrimp Pasta

 1/2 pound orzo pasta 
2 pinches saffron threads
1 cup chicken broth
3 Tbsp EVOO
1/2 pound spanish chorizo
1 onion, chopped
1 small red pepper, chopped
2 cloves garlic, minced
1 tsp ground turmeric
1/2 cup frozen green peas
1 pound raw medium shrimp, shelled and deveined, tail off
1/4 cup chopped parsley
1 tsp smoked paprika
1/2 tsp sugar
Juice of 1/2 lemon
Lemon zest of 1/2 lemon

Bring a large pot of salted water to boil and cook pasta to al dente.  Save 1/4 cup pasta water, then drain and cover. In small saucepan, steep the saffron in chicken broth over low heat.  In a large skillet, heat 1 Tbsp EVOO, over medium heat.  Add chorizo and cook until browned, about 3 minutes.  Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes.  Stir in the peas.  Add 2 Tbsp EVOO and shrimp.  Cook until pink and firm, 2-3 minutes.  Stir in the parsley, paprika, sugar and lemon juice.  Remove from the heat.  Pour saffron broth over chorizo and vegetables.  Add the orzo and reserved pasta water and toss for 2 minutes.  Sprinkle with lemon zest.  

Serves 4