Paella Cous Cous Salad
I know this title doesn’t make much sense and sounds foolish, but this is a phenomenal dish. Clearly it is not going to be as full flavored or robust as a true Paella, but all the flavors are there, and it is really very easy to make. Nice one dish meal that can scale well for larger portions for company. Feel free to change the amount of the sausage and shellfish to suit your tastes.
INGREDIENTS - “Paella”
- 2T oil
- ½ lb. chorizo – cut in ¼” dice
- ½ cup finely chopped shallot
- 1 Lg. clove garlic, minced
- 1 ½ cup chicken stock
- ½ cup wine
- 1 lb. Shrimp
- ½ lb. Scallops
- 1T lemon juice
- 1 10oz box couscous (1 ½ cups)
- Pinch of saffron
- 1 cup peas
- 1 red bell pepper, finely diced
- 1/3 cup flat leaf parsley
INGREDIENTS – Dressing
- 1/3 cup lemon juice
- 1/3 cup oil
- 2 cloves garlic, chopped
- ¾ t salt
- ½ t pepper
- 1/8 t cayenne
DIRECTIONS
- Heat oil to hot, but not smoking.
- Sauté chorizo and shallots 3-4 minutes. Add garlic, sauté 1 min. Transfer to a large bowl.
- Bring broth and wine to boil, add shrimp and scallops for 2 minutes, then remove, leaving behind the liquid and put the shellfish in a small bowl.
- Add lemon juice, salt, and peer to shellfish and toss.
- Reserve 1 ¾ cups cooking liquid, discard the rest.
- Add saffron and bring to a boil.
- Add couscous, stir, cover, and remove from the heat. Let stand 5 minutes, then fluff.
- Combine all ingredients, except parsley and toss.
- Add the parsley before serving.
For the dressing
- Simply blend all ingredients and pour over the salad.
- Toss well and let stand at least 30 minutes before serving.
- Serve at room temp.
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