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Ingredients

• 1/4 cup extra-virgin olive oil (EVOO)
• 2 tablespoons hot pepper sauce (eyeball it)
• 2 cloves garlic, finely chopped
• Juice of 1 lemon, plus 2 teaspoons grated peel
• 2 teaspoons sweet smoked paprika (about 2/3 palmful)
• 16 jumbo shrimp, deveined and peeled with tail left on
• 3/4 pound chorizo sausage, casings removed, cut on an angle into 12 slices
• 2 cups chicken broth
• 1 cup frozen peas
• 4 scallions, finely chopped
• 2 pinches saffron threads or 1 1/2 teaspoons turmeric
• 2 cups couscous
• 1/3 cup finely chopped cilantro (a generous handful)
• 1/4 cup sliced almonds, toasted
• 1/4 cup green olives with pimiento, chopped

Description

Rachael Ray Magazine