1/3 lb cured chorizo sausage, cut into 1/2 inch tubes
1 1/2 cups chicken stock
1/2 cup frozen peas
1/4 cup drained piquillo peppers or pimientos, chopped
2 pinches saffron
2/3 ln skinless, boneless chicken breast, cut into 1/2 inch cubes
1/2 lb shrimp, peeled, deveined and chopped
1 1/3 cups couscous
1 ripe plum tomato, seeded and chopped
1/4 cup finely chopped flat-leaf parsley
Instructions
Heat a large nonstick skillet with a tight-fitting lid over medium heat. Add the olive oil, 2 turns of the pan, then add the onion and garlic and cook until softened, 3-4 mins. Add the chorizo, increase the heat to medium-high and cook 1 min. Stir in the chicken stock, peas, piquillo peppers and saffron; bring to a boil. Add the chicken and shrimp and cook for 2 mins.
Stir in the couscous, cover, turn off the heat and let steam for 5 mins. Turn the heat back on to medium and cook until slightly crusty on the bottom, about 5 mins. Stir to combine and top with the tomato and parsley.
Originally Submitted
7/27/2010
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