Paella" Couscous Salad

Dairy Free
Health score
19%
Paella" Couscous Salad
60 min.
6
623kcal

Suggestions


Experience the vibrant flavors of the Mediterranean with our delightful Paella Couscous Salad! This dish is a perfect fusion of traditional Spanish paella and the light, fluffy texture of couscous, making it an ideal choice for a refreshing side dish or a satisfying main course. Packed with succulent shrimp, tender sea scallops, and spicy Spanish chorizo, this salad is a seafood lover's dream.

What sets this recipe apart is its versatility; it can be enjoyed as a hearty lunch, a side dish for your next gathering, or even as a main dish that will impress your guests. The addition of fresh vegetables like red bell pepper and peas, along with a zesty dressing made from lemon juice and extra-virgin olive oil, elevates the dish to a whole new level of deliciousness.

Not only is this Paella Couscous Salad dairy-free, but it also boasts a balanced caloric profile, making it a guilt-free indulgence. With a preparation time of just 60 minutes, you can whip up this culinary masterpiece in no time. Whether you're hosting a summer barbecue or simply looking to enjoy a taste of the Mediterranean at home, this salad is sure to become a favorite in your recipe repertoire. Dive into the flavors of Spain and let your taste buds dance with joy!

Ingredients

  • 0.5 teaspoon pepper black
  • 0.1 teaspoon ground pepper 
  • 1.5 cups chicken broth 
  • 10 oz couscous ()
  • 0.5 cup wine dry white
  • 0.3 cup parsley fresh finely chopped
  • large garlic clove minced
  • large garlic clove chopped
  • 0.3 cup juice of lemon fresh
  • tablespoon juice of lemon fresh
  • servings lemon wedges 
  • 0.3 cup olive oil extra virgin extra-virgin
  • tablespoons olive oil extra virgin extra-virgin
  • cup peas frozen thawed
  • oz pimiento stuffed olives green drained coarsely chopped
  • large bell pepper diced red finely
  • 0.3 teaspoon saffron threads crumbled
  • 0.8 teaspoon salt 
  • 0.8 lb scallops halved quartered ( if large)
  • 0.5 cup shallots finely chopped
  • 0.8 lb shrimp deveined peeled
  • 0.5 lb chorizo spanish hot cut into 1/4-inch dice* (spicy cured pork sausage; preferably )

Equipment

  • bowl
  • frying pan
  • sauce pan
  • blender
  • plastic wrap
  • spatula
  • slotted spoon

Directions

  1. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saut chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes.
  2. Add garlic and saut, stirring, 1 minute.
  3. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
  4. 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.
  5. 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.
  6. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan.
  7. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
  8. Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder.
  9. Add saffron and bring liquid to a boil and pour over couscous.
  10. 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.
  11. Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well.
  12. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
  13. Stir in parsley and season salad with salt and pepper.
  14. Available at Latino markets and some supermarkets.
  15. Cooks' note: Salad can be made (without parsley) 2 hours ahead and chilled, covered. Bring to room temperature and stir in parsley just before serving.

Nutrition Facts

Calories623kcal
Protein21.91%
Fat44.86%
Carbs33.23%

Properties

Glycemic Index
77.64
Glycemic Load
24.62
Inflammation Score
-9
Nutrition Score
22.049565522567%

Flavonoids

Malvidin
0.01mg
Catechin
0.16mg
Epicatechin
0.11mg
Eriodictyol
1mg
Hesperetin
2.68mg
Naringenin
0.3mg
Apigenin
7.2mg
Luteolin
0.37mg
Kaempferol
0.07mg
Myricetin
0.53mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:623.18kcal
31.16%
Fat:30.33g
46.67%
Saturated Fat:6.4g
40%
Carbohydrates:50.56g
16.85%
Net Carbohydrates:44.56g
16.2%
Sugar:5.12g
5.69%
Cholesterol:129.69mg
43.23%
Sodium:1180.38mg
51.32%
Alcohol:2.06g
100%
Alcohol %:0.63%
100%
Protein:33.33g
66.66%
Vitamin C:57.91mg
70.19%
Vitamin K:72.93µg
69.46%
Phosphorus:449.03mg
44.9%
Manganese:0.69mg
34.56%
Vitamin A:1572.58IU
31.45%
Vitamin E:3.86mg
25.74%
Fiber:6g
23.98%
Copper:0.47mg
23.45%
Magnesium:77.14mg
19.29%
Potassium:607.29mg
17.35%
Iron:3.04mg
16.87%
Vitamin B6:0.33mg
16.52%
Folate:62.92µg
15.73%
Vitamin B3:3.14mg
15.71%
Zinc:2.25mg
15.03%
Vitamin B12:0.81µg
13.52%
Vitamin B1:0.2mg
13.37%
Selenium:8.67µg
12.39%
Vitamin B5:0.95mg
9.45%
Calcium:92.4mg
9.24%
Vitamin B2:0.15mg
8.94%
Source:Epicurious