Paella-Style Double Chorizo Pearl Couscous
with Lemon & Aioli
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!
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.
2 packet
mild chorizo
(May be present Milk, Soy, Sulphites)1
tomato
½
lemon
1 bag
soffritto mix
1 packet
garlic paste
1 packet
tomato paste
1 sachet
chicken-style stock powder
1 bag
parsley
1 packet
garlic aioli
(ContainsEgg)1 packet
pearl couscous
(ContainsGluten)1 packet
chargrilled capsicums
Not included in your delivery
olive oil
2 cup
water
30 g
butter
(ContainsMilk)
• Finely chop mild chorizo. • Cut tomato into bite-sized chunks. • Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo, in batches, until golden, 8 minutes. Transfer to a bowl, • Cook capsicum until tender, 4-5 minutes. • Add soffritto mix and tomato and cook until tender, 2-3 minutes. • Return chorizo to the pan, stirring to combine.
• 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.
• 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.