Mini Paella

By KSmitherman

Ingredients

• 2 tbs. (EVOO) olive oil
• 1 onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1/3 pd. cured shorizo sausage, cut into 1/2 inch cubes
• 1 1/2 cups chicken stock
• 1/2 cup peas
• 1/4 cup drained piquillo peppers or pimientos, chopped
• 2 pinches saffron
• 2/3 pd. chicken breast cut into 1/2 inch cubes
• 1/2 pd. peeled and deveined shrimp, chopped
• 1 1/3 cup couscous
• 1 ripe plum tomato, seeded and chopped
• 1/4 cup finely chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet with a tight fitting lid over medium heat. Add the oil, 2 turns of the pan, then add the onion and garlic and cook until softened, 3 to 4 minutes. Add the chorizo, increase th heat to medium high and cook for 1 minute. Stir in the chicken stock, peas, piquillo, peppers and saffron; bring to a boil. Add the chicken andshrimp and cook for 2 minutes.
Stir in the couscous, cover, turn off the heat and let steam for 5 minutes. Turn the heat back on to medium and cook until slighlty crusty on the bottom, about 5 minutes. Stir to combine and top with the tomato and parsley.