Spanish shrimp and chicken
2 teaspoons smoked paprika
4 cloves garlic, chopped or grated
2-3 teaspoons hot sauce
1/4 cup (about a handful) parsley, chopped
Zest and juice of 1 lemon
2 tablespoons extra virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
24 large to jumbo shrimp, shelled and deveined
A pinch of saffron (you can substitute saffron powder)
1 teaspoon turmeric
2 cups chicken stock, divided
1 10-ounce box frozen peas (optional)
2 cups couscous (optional, if you want carb free, leave out)
3/4 pound chicken breast, sliced
-PreparationIn a shallow bowl, combine the smoked paprika, garlic, hot sauce, parsley, lemon juice, a tablespoon EVOO, salt and freshly ground black pepper. Add the shrimp, toss to coat and let marinate.
-While the shrimp are marinating, combine the saffron, turmeric, lemon zest, and 1 1/2 cups chicken stock in a medium-size saucepot. Cover and place over high heat to bring up to a boil. Once boiling, add the peas, let it come back up to a boil and add the couscous. Give it a quick stir, cover the pot, remove from heat and let sit for 5 minutes.
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO. Add the chicken and cook, stirring every now and then for about 2 minutes. Add the shrimp and cook another 4-5 minutes, until the shrimp are cooked through. Add the remaining 1/2 cup of chicken stock to the skillet, cook about 30 seconds then remove from heat.