Couscous Shrimp Paella

When it comes to the traditional flavor of paella, it all comes down to location. If you live by the sea, its common to use shellfish. For people living inland, other proteins are used that are readily available.

Confirmed as Spain’s best loved contribution to world cuisine, paella is typically prepared with rice, saffron, seafood, chicken and Spanish chorizo sausage.

In regards to the rice used, bomba rice absorbs the flavors of the oil, stock and other ingredients. Arborio will get a bit creamy, whereas jasmine and basmati add flavor instead of soaking others up. Long grain just doesn’t have the right texture for paella.

To put a little different spin on my paella today, I’m preparing it with Israeli couscous. Israeli or pearl couscous is a small, round pasta-like granule made from semolina and wheat flour. It should not be confused with the tiny, yellow North African couscous. Israeli couscous is twice as large and is toasted rather than dried, which gives it a nutty flavor and a hearty texture.It easily absorbs flavors, making it very versatile as a base for chicken and fish or in soups, salads, pilafs, etc.

I’ve made couscous with rice as well as the short vermicelli noodles. Today is the first time with couscous and we really enjoyed it.

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Couscous Shrimp Paella

Votes: 2
Rating: 4
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Course

Main Dish

Cuisine

American, Ecuador, Middle Eastern, Spanish

Servings

MetricUS Imperial

Ingredients

• 1 Tbsp olive oil
• 1 medium onion
• 3 cloves garlic, chopped
• 1 medium sweet red pepper, cut into 1/2" dice
• 1 medium sweet yellow pepper, cut into 1/2" dice
• 1 tsp salt
• 1/2 tsp EACH pepper, dried thyme, red pepper flakes, turmeric
• 1 3/4 cups chicken broth
• 1 cup water
• 250 grams Asiago/red pepper pork sausage
• 1 cup frozen peas, thawed
• 300 grams WILD, fresh large shrimp, peeled & deveined
• 240 grams (1 1/2 cups) Israeli or Pearl couscous
• 1/2 cup black olives, pitted & sliced

Course Main Dish Cuisine American, Ecuador, Middle Eastern, Spanish Servings MetricUS Imperial Ingredients 1 Tbsp olive oil 1 medium onion 3 cloves garlic, chopped 1 medium sweet red pepper, cut into 1/2" dice 1 medium sweet yellow pepper, cut into 1/2" dice 1 tsp salt 1/2 tsp EACH pepper, dried thyme, red pepper flakes, turmeric 1 3/4 cups chicken broth 1 cup water 250 grams Asiago/red pepper pork sausage 1 cup frozen peas, thawed 300 grams WILD, fresh large shrimp, peeled & deveined 240 grams (1 1/2 cups) Israeli or Pearl couscous 1/2 cup black olives, pitted & sliced

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

1. In a large heavy saucepan, heat oil. Add onion, garlic & sweet peppers; cook until tender-crisp, about 8 minutes. Add all of the spices; cook 1 minute more, remove to a dish & set aside.
2. In the saucepan, scramble-fry sausage meat. Add broth, water & couscous; simmer, covered 10 minutes. Stir in peas & shrimp; simmer another 5 minutes or only until shrimp is cooked. Add seasoned vegetables, gently stir to combine. Serve, garnished with olives.