HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Chorizo & Pearl Couscous Paella
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Easy Chorizo & Pearl Couscous Paella

Easy Chorizo & Pearl Couscous Paella

with Chargrilled Capsicum & Lemon

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Not just a pretty grain, pearl couscous adds a chewy al dente texture, and slightly nutty flavour to this paella-inspired dish. It's perfect for soaking up the rich red chorizo-adorned sauce. A good squeeze of lemon and a sprinkle of parsley add freshness and zing, really making the dish sing.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy Clean UpQuickEasy Prep
Allergens:GlutenMilkEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 packet

chargrilled capsicums

1

tomato

½

lemon

1 bag

soffritto mix

1 packet

garlic paste

1 packet

tomato paste

1 packet

pearl couscous

(ContainsGluten)

1 sachet

chicken-style stock powder

1 bag

parsley

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4064 kJ
Fat58.6 g
of which saturates19.1 g
Carbohydrate64.9 g
of which sugars16 g
Protein39.6 g
Sodium2328 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

• Finely chop mild chorizo. • Cut tomato into bite-sized chunks. • Slice lemon into wedges.

2

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo, stirring, until browned, 3-4 minutes. • Add soffritto mix and tomato and cook until tender, 2-3 minutes.

3

• Add garlic paste and tomato paste and cook until fragrant, 1 minute. • Add pearl couscous, chicken-style stock powder and the water. Bring to the boil, then reduce to a medium-low heat. • Cover with a lid or foil, then simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Stir in the butter and a good squeeze of lemon juice. Season to taste. Remove from heat.

4

• Roughly chop chargrilled capsicum strips. • Divide chorizo and pearl couscous paella between bowls. Top with capsicum and torn parsley. • Serve with garlic aioli and any remaining lemon wedges.