"PAELLA" COUSCOUS SALAD
Steps:
- Make salad:
- Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
- Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
- Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
- Make dressing:
- Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
- Stir in parsley and season salad with salt and pepper.
- Available at Latino markets and some supermarkets.
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Shahzaib Boota
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
rakib kari
[email protected]This salad was a lot of work to make, and it wasn't worth it in the end. The flavors just didn't come together.
Mousomi Aktar
[email protected]I had a hard time finding all of the ingredients for this recipe. I ended up having to substitute a few things, and it didn't turn out as well as I had hoped.
Yonjairo Hernandez
[email protected]This salad was a bit too bland for my taste. I think it would have been better with some more spices.
Impact Marukh
[email protected]I'm not a huge fan of couscous, but I really enjoyed this salad. The dressing is what really makes it.
James Onesmus
[email protected]This salad is a great way to use up leftover paella. It's also a great way to get your kids to eat their vegetables.
Bipin nyaupane
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of flavors is incredible.
Abdulrahman Usman
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the couscous makes it really filling.
Aasha Khanal
[email protected]I love this recipe! It's so versatile, and I can always find something to add to it. Last time, I added some grilled chicken and avocado. It was delicious!
quebec trek
[email protected]This paella couscous salad was a hit at my last potluck! The flavors were amazing, and it was so easy to make. I'll definitely be making it again.