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Helpful Tips For Cooking
- Use short-grain rice like Bomba or Arborio for the best texture.
- Toast the spices lightly before adding them to enhance their aroma.
- Avoid stirring the rice too much to develop a crispy bottom layer called socarrat.
Ingredients 0/14
Why This Recipe Is So Easy To Love
Step 1
Warm some olive oil in a large pot over medium heat. Toss in the chopped onion, roasted red pepper, and garlic, and cook them together for about 3 to 4 minutes until everything smells amazing. Next, add the tomatoes, salmon, and merguez sausage to the pot and let them cook for another 2 to 3 minutes.
Step 2
Pour in the broth and white wine, then season the mix with cumin, salt, and pepper. Bring it all up to a boil, then lower the heat and stir in the shrimp. Let it simmer until the shrimp turn opaque, which should take around 3 minutes. Take the pot off the heat and add the mussels, covering the pot so they can steam open—this usually takes about 5 minutes.
Step 3
While that’s happening, bring the remaining broth to a boil in a separate pot. Stir in the couscous, then remove the pot from the heat and let the couscous soak up the liquid for about 5 minutes.
Step 4
To serve, spoon the couscous into shallow bowls and ladle the seafood stew over the top. Enjoy!
