Ingredients

2 tablespoons extra-virgin olive oil

1/2 lb Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice*

1/2 cup finely chopped shallot

1 large garlic clove, minced

1 1/2 cups chicken broth

1/2 cup dry white wine

3/4 lb medium shrimp in shell (26), peeled and deveined

3/4 lb sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)

1 tablespoon fresh lemon juice

1 (10-oz) box couscous (1 1/2 cups)

1/4 teaspoon crumbled saffron threads

1 cup frozen peas, thawed

1 large red bell pepper, finely diced

1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz)

1/3 cup finely chopped fresh flat-leaf parsley

For dressing

• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 large garlic cloves, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne

• Accompaniment: lemon wedges

Description

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