NY Times  6-19-14

 

 

INGREDIENTS

 

2 tablespoons extra-virgin olive oil

2 ounces chorizo, diced

1 medium onion, finely chopped

3 cloves garlic, minced

½ teaspoon Espelette pepper

1 teaspoon Spanish smoked paprika

1 teaspoon salt, more to taste

1 ½ cups coarsely chopped cherry tomatoes (about 18)

1 ½ cups coarse-textured couscous

1 pound large shrimp, shelled and deveined

? cup dry vermouth

1 cup fish stock

2 pounds mussels, scrubbed

1 tablespoon chopped cilantro leaves

1 lemon, in 6 wedges

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.