1/3 lb cured chorizo sausage, cut into 1/2 inch cubes
1 and 1/2 cups chicken stock
1/2 cup frozen peas
1/4 cup drained piquillo peppers or pimientos chopped
2 pinches saffron
2/3 lb skinless boneless chicken breast, cut into 1/2 inch cubes
1/2 lb peeled and deveined shrimp, chopped
1 and 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 extra virgin olive oil, 2 turns of the pan, then add the onion and garlic and cook until softened, 3 to 4 minutes. Add the chorizo, increase the heat to medium-high and cook for 1 minute. Stir in the chicken stock, peas, piquillo peppers and saffron; bring to a boil. Add the chicken and shrimp and cook for 2 minutes.
Stir in the couscous, cover, turn off the heat and let steam for 5 minutes. Turn the heat back on the medium and cook until slightly crusty on the bottom, about 5 minutes. Stir to combine and top with tomato and parsely.
Originally Submitted
8/9/2010
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