Baked Creamy Peppery Spanish Orzo with Grandma's Secret Paprika Infusion
This comforting baked orzo dish features a creamy, peppery sauce infused with a secret family paprika blend for deep, smoky flavor. It's a perfect one-pot meal that's both elegant and easy to prepare.
Ingredients
Ingredients
- 1 cup orzo pasta uncooked
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 tsp smoked paprika Grandma's secret blend
- 1 tsp black pepper freshly ground
- 4 cups vegetable broth low sodium
- 1 cup heavy cream or half-and-half for lighter version
- 1 cup frozen peas thawed
- 0.5 cup parmesan cheese freshly grated, plus extra for topping
- 1 tsp salt or to taste
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore creaminess. Make-Ahead: Prepare the recipe up to the point of baking, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time. Variations: For a protein boost, stir in cooked shredded chicken or white beans before baking. For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Serving Suggestion: This dish pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette.