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Paella orzo traybake recipe

Paella orzo traybake recipe

38 ratings

Feed a crowd with this easily transportable orzo paella traybake. It uses orzo pasta instead of rice and budget-friendly frozen fish in a garlicky tomato sauce and is easy to portion up and reheat. See method

  • Serves 8
  • 20 mins to prepare and 1 hr to cook, plus 10 mins resting time
  • 705 calories / serving


  • 2 large onions, roughly chopped
  • 4 garlic cloves, peeled and finely sliced
  • 4-6 mixed coloured peppers, roughly chopped
  • handful fresh thyme, leaves picked and stalks reserved
  • 1 tbsp olive oil
  • 125ml white wine
  • 2 x 400g tins chopped tomatoes
  • 200g black or green pitted olives
  • 520g frozen white fish, defrosted and roughly chopped
  • 1kg orzo pasta, rinsed
  • 1 vegetable stock cube, made up to 900ml
  • 1 lemon, cut into wedges, to serve
  • handful flat-leaf parsley, chopped, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 9%
  • Sugars

    16g 18%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 118.1g Protein 35.6g Fibre 8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the onions, garlic, peppers and thyme leaves to a large roasting tin, drizzle over the olive oil, season and toss together to coat. Roast for 15-20 mins until the onions and peppers are tender.
  2. Remove the tray from the oven, then pour in the wine and chopped tomatoes. Add the thyme stalks and fish, tucking the pieces into the sauce. Add the orzo, spreading it evenly over the fish, and pour over the stock. Give everything a gentle stir.
  3. Bake for 40 mins until the orzo is cooked and has soaked up most of the stock. Remove from the oven and leave to stand 10 mins for the orzo to soak up the rest of the stock. Stir gently, then season to taste. Squeeze over a little lemon juice, then top with the lemon wedges and chopped parsley to serve.


To reheat, cover loosely with foil and bake at gas 5, 190°C, fan 170°C fan for 30 mins or reheat individual portions in a microwave on high for 3-4 mins.

See more Spanish recipes

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