1. Heat the olive oil in a large, deep pan (Wok-style is ideal) and gently fry the onions and garlic. Add peppers, followed by the chicken and seafood and cook for 10 minutes.
2. Add the tomatoes, parsley, almonds, peas and Tabasco, season with salt and pepper and cook for another 15 minutes.
3. Meanwhile, add the orzo to a large saucepan of plenty of salted, boiling water and boil, uncovered, until al-dente. Drain and return to the saucepan. Dissolve the saffron powder in ½ glass warm water, and pour over the drained pasta, tossing well.
4. Empty the cooked pasta in the pan with the sauce, mix well and serve.