Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces chorizo, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon Espelette pepper
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon salt, more to taste
  • 1 1/2 cups coarsely chopped cherry tomatoes (about 18)
  • 1 1/2 cups coarse-textured couscous
  • 1 pound large shrimp, shelled and deveined
  • 2/3 cup dry vermouth
  • 1 cup fish stock
  • 2 pounds mussels, scrubbed
  • 1 tablespoon chopped cilantro leaves
  • 1 lemon, in 6 wedges

Instruction

  • Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
  • Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
  • Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.