Grilled chicken with shrimp, corn, and saffron orzo pasta

Ingredients:

Grill

• 3 skinless, boneless chicken breasts
• 4 boneless, skinless chicken thighs
• 220 g medium shrimp, peeled and deveined
• 2 ears of corn, husked and broken into 3 pieces
• 220 g of washed champignons
• 1 red bell pepper, halved and cored
• 1 yellow bell pepper, halved and cored
• 1 orange bell pepper, halved and cored
• Orzo Pasta with Saffron, recipe below

Marinade

• 5 cloves garlic, crushed
• 1 cup freshly squeezed lemon juice, from about 5 lemons
• 2 tbsp olive oil
• 2 tsp smoked or coarse salt
• 2 tsp ground black pepper
• 0.5 tsp red pepper flakes
• 0.5 cup chopped parsley

Orzo pasta with saffron

• 4 cups chicken broth
• 1 teaspoon saffron threads
• 450 g orzo pasta
• 1/4 cup olive oil
• Juice of half a lemon
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1/4 cup chopped parsley

Preparation:

1. In a medium bowl, combine the marinade ingredients.
   
   In a large bowl, combine half the marinade with the chicken breasts, thighs, and shrimp. Mix well. Cover and marinate for at least 1 hour. If marinating longer, refrigerate.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with the reserved marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved marinade. Grill the chicken breasts and thighs until the internal temperature reaches 165°F (74°C), about 7 minutes per side. Grill the corn in the foil for about 5 minutes per side.
3. Fry the bell peppers for about 5 minutes. Fry the shrimp and mushrooms for about 2 minutes. Brush the fried peppers with any remaining marinade. If desired, slice the peppers and mushrooms before serving.
4. Arrange the roasted meat and vegetables over the saffron orzo on a large platter and serve immediately.
   
   

   Orzo pasta with saffron

   
   In a large saucepan, bring the chicken broth to a boil over high heat. Reduce the heat to low and simmer. Add the saffron, stir, and let it dissolve, about 5 minutes. Increase the heat to medium-low until the broth returns to a simmer. Then add the orzo pasta and cook until al dente, stirring occasionally, about 8-10 minutes. Drain and transfer the pasta to a large bowl. Add the olive oil, lemon juice, salt, black pepper, and parsley. Stir.