0.5 pound chorizo pre-cooked cut into bite-size dice
2 cups couscous
1 handful flat-leaf parsley generous chopped
1 bay leaf fresh
4 garlic cloves grated finely chopped
4 servings hot sauce
1 lemon zest cut into wedges
0.3 cup olive oil extra-virgin
1 medium onion chopped
1 cup peas green frozen
2 piquillo peppers red chopped
0.8 pound tenderloins diced
0.5 teaspoon pepper flakes red crushed
4 servings salt and pepper black
1 pound shrimp deveined peeled
4 to 5 thyme sprigs fresh
1 teaspoon turmeric eyeball it in your palm
Equipment
frying pan
Directions
Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat - make sure to choose a pan with a tight fitting lid.
Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2 to 3 minutes.
Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more.
Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat.
Let stand for 5 minutes then fluff with a fork.
Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.
