Are you ready to transport your taste buds to the sun-drenched shores of Spain without leaving your kitchen? This Warm Paella Couscous Salad with Shrimp is not just a recipe—it's a culinary adventure that combines the rustic charm of traditional paella with the quick convenience of couscous. Imagine a dish that's bursting with vibrant colors, bold flavors, and can be prepared in just 30 minutes. Whether you're a busy home cook or a passionate food lover, this recipe promises to turn an ordinary weeknight meal into an extraordinary dining experience.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 1/4 cups chicken broth
- 1 lb shrimp, peeled and deveined
- 1 bell pepper, diced
- 1/2 cup peas
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of couscous, 1 1/4 cups of chicken broth, 1 pound of peeled and deveined shrimp, 1 diced bell pepper, 1/2 cup of peas, 1 teaspoon of smoked paprika, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a medium saucepan, bring 1 1/4 cups of chicken broth to a boil over medium-high heat. Once boiling, remove the saucepan from heat and add the couscous. Stir gently to combine, then cover the saucepan with a lid and let it sit for about 5 minutes to allow the couscous to absorb the broth.
- While the couscous is resting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced bell pepper and sauté for about 3-4 minutes, or until it becomes tender.
- Add the peeled and deveined shrimp to the skillet with the bell pepper. Season with salt, pepper, and 1 teaspoon of smoked paprika. Cook the shrimp for about 3-5 minutes, stirring occasionally, until they turn pink and opaque.
- Once the shrimp are cooked, add the 1/2 cup of peas to the skillet and stir to combine. Cook for an additional 2 minutes until the peas are heated through.
- Fluff the couscous with a fork and then add it to the skillet with the shrimp and vegetables. Gently mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Remove the skillet from heat and let the salad cool slightly before serving. This warm paella couscous salad can be served immediately or at room temperature.
- Enjoy your Warm Paella Couscous Salad with Shrimp as a delightful main dish or a hearty side!
Tips
- Choose Fresh Shrimp: For the best flavor and texture, select fresh, high-quality shrimp. Look for shrimp that smell clean and have a firm, slightly translucent appearance.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink and opaque.
- Toast Your Spices: For an extra depth of flavor, lightly toast the smoked paprika in the dry skillet for 30 seconds before adding oil and vegetables.
- Use Warm Broth: Using warm chicken broth when preparing couscous helps it absorb liquid more evenly and creates a fluffier texture.
- Customize Your Salad: Feel free to add other Mediterranean-inspired ingredients like olives, artichoke hearts, or a sprinkle of fresh herbs like parsley or cilantro.
- Make It Ahead: This salad tastes great warm or at room temperature, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
