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
  • Salt
  • freshly ground black pepper
  • 1/2 cup loosely packed coarsely chopped fresh coriander


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon among shallow bowls. Sprinkle with coriander and serve immediately.