Paella" Couscous Salad

The recipe Paella" Couscous Salad could satisfy your European craving in around 1 hour. Watching your figure? This dairy free recipe has 643 calories, 29g of protein, and 36g of fat per serving. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. Head to the store and pick up chorizo, saffron threads, bell pepper, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saut chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes.

Ingredients you will need

Chorizo

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and saut, stirring, 1 minute.

Ingredients you will need

Garlic

Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.

Equipment you will use

Frying Pan

Spatula

Bowl

Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds.

Ingredients you will need

Shrimp

Broth

Wine

Equipment you will use

Sauce Pan

Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes.

Ingredients you will need

Scallops

Shrimp

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan.

Ingredients you will need

Scallops

Shrimp

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.

Ingredients you will need

Salt And Pepper

Lemon Juice

Seafood

Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder.

Ingredients you will need

Couscous

Equipment you will use

Sauce Pan

Bowl

Add saffron and bring liquid to a boil and pour over couscous.

Ingredients you will need

Couscous

Saffron

Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.

Ingredients you will need

Bell Pepper

Couscous

Chorizo

Seafood

Olives

Peas

Wrap

Equipment you will use

Plastic Wrap

Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well.

Ingredients you will need

Black Pepper

Lemon Juice

Ground Cayenne Pepper

Seafood

Garlic

Salt

Cooking Oil

Equipment you will use

Blender

Let stand 30 minutes at room temperature to allow couscous to absorb dressing.

Ingredients you will need

Couscous

Stir in parsley and season salad with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Available at Latino markets and some supermarkets.

Cooks' note: Salad can be made (without parsley) 2 hours ahead and chilled, covered. Bring to room temperature and stir in parsley just before serving.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

1teaspoons

black pepper 0teaspoons

cayenne 355milliliters

chicken broth 283grams

box couscous (1 1/2 cups)118milliliters

dry white wine 79milliliters

finely chopped fresh flat-leaf parsley 1large

garlic clove, minced 2larges

garlic cloves, chopped 79milliliters

fresh lemon juice 1Tbsp

fresh lemon juice 6servings

Accompaniment: lemon wedges 79milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 237milliliters

frozen peas, thawed 142grams

cup coarsely chopped drained pimiento-stuffed green olives 1large

red bell pepper, finely diced 0teaspoons

crumbled saffron threads 1teaspoons

salt 340grams

sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)118milliliters

finely chopped shallot 340grams

shrimp in shell , peeled and deveined 227grams

Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Matchbook Tempranillo with a 4.6 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.