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Active Time
1 hr
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Total Time
1 hr
This variation on paella uses Israeli couscous in place of rice.
Ingredients
Makes 4 servings
Step 1
Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
Step 2
While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
Step 3
帕特扇贝干燥季节和1/4茶匙盐and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
Step 4
Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.
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Reviews (6)
Back to TopMade this last night. Pretty good flavor, but don't really see the point of Israeli couscous -- it was a little sticky compared to the way rice soaks up the yummy flavor of the seafood. Overall, the recipe seemed to be lacking in moisture. I'll try a more traditional recipe next time.
popcorn25
Portland Oregon
9/1/2010
I modified this because I don't eat meat. Replaced the chorizo with Gimme Lean (I know, but it was actually good). I skipped the mussels and increased the clams, scallops and shrimp, because I couldn't get fresh mussels. I didn't miss them at all. I messed around with the order of things a bit, and managed to do the whole thing in one skillet and one soup pot. Result: damn good. Loved the texture of the Israeli couscous - I'm now a convert. It's so much better!
green_girlina
Brooklyn, NY
9/4/2009
Yes, this took some time, and, yes, this took several pans...but this recipe was totally worth it! We made it in under 90 minutes and everyone had seconds...and it was even better the next day! We did make minimal changes to it (used clam juice, etc.) but overall stayed true to the recipe. My friends from San Juan PR (from where this recipe was inspired) fell in love!
closetgourmet
chicago
11/10/2006
This is just to balance out the 0 forks rating made by tinkerbee. I agree that the # of puts is excessive (one-pot paella!).
Anonymous
12/6/2004
I like paella but I just read this recipe. Who wants to dirty four -- count 'em -- four pots???
tinkerbee
Philadelphia
12/1/2004
I've made paella for years and I generally like couscous so I thought this would be an interesting variation. For starters, there's no way this dish takes an hour to prepare -- it takes quite a bit longer. (Just taking the beards off the mussels took me 20 minutes). I thought the end result had a good flavor, but maybe it's just the purist in me that didn't cotton to the cous cous.
KathleenSeattle
Florida
11/30/2004
