For an interesting twist on Spanish paella try this version which uses couscous instead of rice.
- 2 chorizo sausages, thickly sliced diagonally
- 2 (about 280g) chicken thigh fillets, coarsely chopped
- 12 large green prawns, peeled leaving tails intact, deveined
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 150g (1 cup) frozen peas
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 ripe tomato, coarsely chopped
- 85g (1/2 cup) drained marinated stuffed green olives, thinly sliced
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 1 teaspoon saffron threads
- 290g (1 1/2 cups) couscous
- freshly ground black pepper
- 1/2 cup loosely packed coarsely chopped fresh coriander
- Heat a large non-stick frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2 minutes or until brown. Transfer to a plate.
- Place pan over high heat. Add the chicken and cook, stirring occasionally, for 3 minutes or until brown and cooked through. Transfer to plate with chorizo.
- Reheat pan. Add the prawns and cook for 2 minutes each side or until they curl and change colour. Transfer to plate and cover with foil to keep warm.
- Reduce heat to medium-high. Add the onion, garlic and paprika and cook, stirring, for 2 minutes or until the onion softens. Add peas, capsicum, tomato and olives and cook, stirring, for 2 minutes or until the capsicum is tender.
- Add the chorizo, chicken, prawns, stock and saffron and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Taste and season with salt and pepper.
- Spoon among shallow bowls. Sprinkle with coriander and serve immediately.