Cheater Spanish paella
14
- Prep Time10 mins
- Total Time10 mins
- Makes2 to 3 Servings
Virginia MacDonald
This simplified version comes together lickety-split when you use quick-cooking couscous in place of rice. It's loaded with shrimp, sausage and Spanish flair.
Ingredients
1/2 340-g pkg frozen uncooked medium shrimp, preferably peeled
2 Italian or chorizo sausages
1 onion onion
1 tomato
2 garlic cloves
1 jalapeno, finely chopped, or 1/2 tsp hot red-chili flakes
1/4 cup sliced pimento-stuffed green olives
1 1/2 tsp dried oregano leaves
1 tsp paprika, preferably smoky
284-ml can condensed chicken broth
1 cup couscous
1/4 cup chopped parsley
Instructions
Place shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towel. Oil a large saucepan and set over medium. Thickly slice sausages. Add to pan and stir oft en until lightly browned, 4 min. Coarsely chop onion and add to browned sausages. Stir frequently until onion begins to soften, 3 min.
Meanwhile, prepare tomato, garlic, jalapeno and olives. Add all along with seasonings. Stir occasionally, uncovered, until tomato starts to break down, 3 min. Add broth and shrimp. Using a wooden spoon, scrape up any brown bits from pan. Bring to a boil. As soon as shrimp are pink, stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 min. Fluff with a fork and sprinkle with parsley.
Nutrition (per serving)
Calories 495, Protein 31g, Carbohydrates 50g, Fat 19g, Fibre 4g.