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Couscous paella
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try a unique twist on Spanish paella with couscous instead of rice.
Ingredients:
  • 2 chorizo sausages, thickly sliced diagonally
  • 2 (about 280g) chicken thigh fillets, coarsely chopped
  • 12 large green prawns, peeled leaving tails intact, deveined
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm sweet paprika
  • 150g (1 cup) frozen peas
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 ripe tomato, coarsely chopped
  • 85g (1/2 cup) drained marinated stuffed green olives, thinly sliced
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 tsp saffron threads
  • 290g (1 1/2 cups) couscous
  • Salt
  • freshly ground black pepper
  • 125.00 ml loosely packed coarsely chopped fresh coriander
Instructions:
  • In a large non-stick frying pan or paella pan over high heat, sear the chorizo for 2 minutes until nicely browned, then transfer to a plate.
  • Heat your pan over high heat. Add the chicken and cook for 3 minutes, stirring occasionally, until browned and fully cooked. Then, transfer to a plate with the chorizo.
  • Heat the pan until it's nice and hot. Add the prawns and cook for 2 minutes on each side, or until they curl up and turn pink. Then, transfer the prawns to a plate and cover them with foil to keep them warm.
  • Lower the heat to medium-high and sauté the onion, garlic, and paprika for 2 minutes, until the onion softens. Stir in the peas, capsicum, tomato, and olives, and cook for another 2 minutes until the capsicum is tender.
  • Combine chorizo, chicken, prawns, stock, and saffron in a pot and bring to a boil. Remove from heat. Mix in the couscous with a fork until combined. Cover and let it sit for 2 minutes until liquid is absorbed. Fluff with a fork to separate the grains. Season to taste with salt and pepper.
  • Divide the mixture into shallow bowls. Garnish with fresh coriander and serve promptly.

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