Shrimp and sardines are enhanced with flavors borrowed from the Iberian paella.

Makes 6 servings.

1/2 package (1 pound size0 orzo (1 1/4 cups)
1 can (4 1/2 ounces) shrimp, drained
1 teaspoon finely chopped lemon rind (bright yellow part only)
4 tablespoons lemon juice
2 tablespoons finely chopped onion
3/4 teaspoon salt
1 jar (6 ounces) marinated artichoke hearts
1/4 teaspoon crumbled saffron threads
1 tablespoon warm water
1/2 cup cooked green peas
2 cans (about 4 ounces each) sardines
Lettuce leaves
Lemon slices
Watercress

Procedure:
1. Cook orzo in boiling salted water, following label directions; drain; rinse with cold water; drain well.
2. Drain shrimp; rinse with cold water;place in large bowl; add lemon rind,lemon juice,onion, salt and artichokes with marinade. Soak saffron in warm water 5 minutes; add to bowl. Add the orzo and peas; toss well to mix. Refrigerate, stirring once or twice, at least 2 hours or until well chilled.
3. To serve, arrange the orzo mixture on lettuce leaves on a platter. Arrange sardines on top. Garnish with ,lemon and watercress.