Seafood Couscous Paella Recipes

SEAFOOD PAELLA

Steps:

• Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
• Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
• Remove the seafood from the pan and set aside.
• In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
• Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
• Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
• Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
• Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
• Season to taste and serve with lemon wedges and chopped parsley.

COUSCOUS WITH MUSSELS AND SHRIMP

Steps:

• Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
• Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
• Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

NORTH AFRICAN PAELLA

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
• Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
• Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
• Serve couscous in shallow bowls; ladle stew on top.

COUSCOUS PAELLA WITH SHRIMP

Steps:

• Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
• Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
• Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.

COUSCOUS PAELLA

Steps:

• In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.