Add some spice to your life (and kitchen)

Orzo fideua

Heat the achiote oil in a wide, shallow skillet or paella pan over medium-low heat. Add the garlic and cook, shaking the pan, just until fragrant. Stir the orzo into the oil and stir constantly until the orzo are lightly toasted, about 3 minutes.

Stir the shrimp and scallops into the pan and cook until the shrimp turn pink, about 2 minutes. Add the mussels. Pour in enough of the hot clam juice to barely cover the noodles. Adjust the heat so the liquid is at a happy bubble. Continue cooking, making sure there is enough liquid to cover the pasta, adding a little at a time if necessary. Keep tamping the noodles down under the broth to keep them submerged.

When the pasta is tender and the seafood is cooked, about 5 minutes, lower the flame and continue cooking until all the liquid is evaporated and the pasta starts to crisp up. Discard any mussels that haven't opened. Taste and add salt and pepper if you like. Spoon onto a serving platter, scatter the parsley over the top and serve hot.

Achiote oil (makes about 1 cup)
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.