Recently I noticed paella made with pasta instead of rice at a Catalonian restaurant in Miami. The chef told me it's a centuries-old dish from the Mediterranean areas of Spain.

Paella made with saffron-flavored rice takes at least 20 minutes to cook. Using orzo, a rice shaped pasta, this version takes only 8 minutes. It captures the flavors of the longer-cooking paella without the effort.

Saffron, which is sold powdered or in threads, provides a delicate, aromatic flavor. Turmeric or bijol can be used instead.

Spanish-style chorizo is a smoked sausage flavored with garlic and paprika. (Don't substitute Mexican chorizo, a fresh sausage.)

Open a bag of washed, ready-to-eat salad and serve with your favorite salad dressing to complete this quick dinner.

Any combination of vegetables can be used in this recipe such as green beans or sugar snap peas.For an easy side to the paella, toss ready-to-eat salad greens and pitted black olives with reduced fat dressing.Makes 2 servings1 cup fat-free, low-sodium chicken broth1 cup water¼ teaspoon saffron1 cup chopped frozen onion1 cup sliced zucchini2 ounces diced chorizo sausage (about ½ cup)2/3 cup orzo½ pound asparagus, cut into 1-inch pieces (about 1½ cups)1 cup frozen peas½ cup drained, sliced roasted red pepperSalt and freshly ground black pepperBring chicken broth, water and saffron to a boil, in a medium-size, nonstick skillet.Add onion, zucchini, chorizo and orzo. Stir, bring back to a boil and cook 5 minutes. (If not using a nonstick pan, stir often to keep orzo from sticking.) If pan becomes dry, add more broth.Add asparagus, peas and roasted red pepper. Cook 3 minutes. Add salt and pepper to taste.