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Couscous paella with clams and mussels

Name: Couscous paella with clams and mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500ml fish stock; 2 tbs extra virgin olive oil, plus extra to serve; 1 onion, finely chopped; 1 red capsicum, finely chopped; 2 garlic cloves, finely chopped; 1 pinch saffron; 1 tsp smoked paprika (pimenton); 250g pearl couscous; 700g pot-ready mussels; 600g clams, scrubbed; ½ cup (50g) frozen peas; Basil leaves and lemon wedges, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2018

Pearl couscous replaces rice in this dish for an interesting twist on a Spanish classic, says Matt.

500ml fish stock
2 tbs extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 red capsicum, finely chopped
2 garlic cloves, finely chopped
1 pinch saffron
1 tsp smoked paprika (pimenton)
250g pearl couscous
700g pot-ready mussels
600g clams, scrubbed
½ cup (50g) frozen peas
Basil leaves and lemon wedges, to serve

Method

1.

Place the stock and 1 cup (250ml) water in a saucepan, bring to a boil, then reduce heat to very low and allow to barely simmer.
2.

Heat oil in a large lidded frypan over a medium heat, add onion, capsicum and garlic. Cook for 4 minutes, stirring regularly, then add saffron, paprika and couscous, and stir to coat. Add stock and bring to a boil, then reduce heat to medium-low and cook for 4 minutes. Add mussels and clams to the pan, pushing them into the couscous. Scatter with peas. Cover and cook for a further 4 minutes or until couscous is al dente and shellfish is just cooked (shells should have opened).
3.

Gently stir paella, scatter with basil leaves, drizzle with extra oil and serve with lemon wedges.