Cheater Spanish paella



10 min


2 to 3 Servings

* PLUS Cooking time: 10 minutes
Cheater Spanish paella

Virginia MacDonald

This simplified version comes together lickety-split when you use quick-cooking couscous in place of rice. It's loaded with shrimp, sausage and Spanish flair.


  • 1/2 340-g pkg frozen uncooked medium shrimp , preferably peeled
  • 2 Italian or chorizo sausages
  • 1 onion onion
  • 1 tomato
  • 2 garlic cloves
  • 1 jalapeno , finely chopped, or 1/2 tsp hot red-chili flakes
  • 1/4 cup sliced pimento-stuffed green olives
  • 1 1/2 tsp dried oregano leaves
  • 1 tsp paprika , preferably smoky
  • 284-ml can condensed chicken broth
  • 1 cup couscous
  • 1/4 cup chopped parsley


  • Place shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towel. Oil a large saucepan and set over medium. Thickly slice sausages. Add to pan and stir oft en until lightly browned, 4 min. Coarsely chop onion and add to browned sausages. Stir frequently until onion begins to soften, 3 min.
  • Meanwhile, prepare tomato, garlic, jalapeno and olives. Add all along with seasonings. Stir occasionally, uncovered, until tomato starts to break down, 3 min. Add broth and shrimp. Using a wooden spoon, scrape up any brown bits from pan. Bring to a boil. As soon as shrimp are pink, stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 min. Fluff with a fork and sprinkle with parsley.

Nutrition (per serving)

  • Calories
  • 495,
  • Protein
  • 31 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,