Spanish Shrimp and Chorizo with Sweet Pea Couscous

by Rachael Ray Show Staff 4:00 PM, March 5, 2008

Aired March 5, 2008

Serves 4 servings
2 teaspoons smoked paprika
4 cloves garlic, chopped or grated
2 to 3 teaspoons hot sauce
1/4 cup (about a handful) parsley, chopped
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil (EVOO) (eyeball it), divided
Salt and freshly ground black pepper
24 large to jumbo shrimp, shelled and deveined
A pinch of saffron (you can substitute saffron powder)
1 teaspoon turmeric
1 tablespoon butter
2 cups chicken stock, divided
1 10-ounce box frozen peas
2 cups couscous
3/4 pound chorizo, sliced

In a shallow bowl, combine the smoked paprika, garlic, hot sauce, parsley, lemon juice, a tablespoon EVOO, salt and freshly ground black pepper. Add the shrimp, toss to coat and let marinate.

While the shrimp are marinating, combine the saffron, turmeric, lemon zest, butter and 1 1/2 cups chicken stock in a medium-size saucepot. Cover and place over high heat to bring up to a boil. Once boiling, add the peas, let it come back up to a boil and add the couscous. Give it a quick stir, cover the pot, remove from heat and let sit for 5 minutes.

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO. Add the chorizo and cook, stirring every now and then for about 2 minutes. Add the shrimp and cook another 4-5 minutes, until the shrimp are cooked through. Add the remaining 1/2 cup of chicken stock to the skillet, cook about 30 seconds then remove from heat.

To serve, divide the couscous between 4 serving plates and top with some shrimp and chorizo.