Products used in this recipe
Couscous and Quinoa Spring Vegetable Paella
Yield: 10 Servings (1 bowl each)
Yield: 10 Servings (1 bowl each)
Bring the vibrance of spring to your menu with this easy-to-make version of paella. With all of the flavors of the traditional version and the convenience of a much faster prep time—this dish does not disappoint!
Preparation Instructions:
Step 1
Heat oil in large sauté pan over medium heat. Add chicken thighs, skin side down, and sear. Remove from pan and set aside.
Step 2
Add couscous blend to pan and sauté for 2-3 minutes or until grains and vegetables are thoroughly separated. Add sofrito and combine. Add chicken thighs back to pan and cover with a lid. Cook for 6-8 minutes, add shrimp cover and allow them to cook through. Once both chicken and shrimp are cooked thoroughly remove from heat and serve. Garnish with cut lemons and parsley.
Step 3
Serve this dish family-style and have each guest make their own bowl.
