Crazy Weeknight #4 Mish Mash "Paella"

This is from a Chatelaine magazine from a few years back. I omitted the olives because they didn't taste right in this dish (well, in my humble opinion). If you want to, add some sliced ones to the skillet with the tomato.

Mish Mash "Paella"

1/2 pkg of frozen, uncooked shrimp (get the peeled kind to make your life easier)

2 hot Italian or chorizo sausages

1 onion

1 tomato, coarsely chopped

2 garlic cloves, minced

1/2 tsp hot chili flakes (or 1 jalapeno finely chopped if you so desire)

1 1/2 tsp oregano

1 tsp paprika

1 1/4 c chicken broth (approx 10 oz)

1 cup couscous

1/4 c chopped fresh parsley

Place shrimp in a colander and rinse under cold water until thawed. Pat dry with a paper towel. Thickly slice sausage. Oil a large saucepan and set over medium heat. Add sausage to pan and stir often until lightly browned (about 4-5 minutes). Coarsely chop onion and add to sausages. Stir frequently until onion begins to soften, about 3 minutes.

While the onion and sausages are cooking, chop the tomato, garlic and jalapeno (if using). Add to pan along with the oregano and paprika. Stir occasionally until tomato starts to break down—about 2 minutes. Add broth and shrimp, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil. As soon as shrimp turns pink, stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff with a fork and sprinkle with parsley.

Up next....Chicken Burritos